From Cedar Park ward recipes ( Rachel Leavitt)
About 8-10 chicken tenders
2 fresh limes
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 cube butter, melted
4 Tblspn. brown sugar
2 c. chicken broth
Grate lime peels and mix with brown sugar--set aside.
Squeeze lime juice from limes into large bowl and marinate chicken while preparing rest of ingredients.
Mix flour, salt and pepper together in pie plate.
Coat each marinated chicken tender with flour mixture and shake off excess.
Dip each floured chicken tender in melted butter.
Place chicken in 9 X 13 pan.
Sprinkle each chicken piece with lime zest/brown sugar mixture.
Bake COVERED at 350 degrees for 30 minutes.
Then pour chicken broth over the top and bake UNCOVERED for 20 minutes more.
Serve over couscous.
About 8-10 chicken tenders
2 fresh limes
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 cube butter, melted
4 Tblspn. brown sugar
2 c. chicken broth
Grate lime peels and mix with brown sugar--set aside.
Squeeze lime juice from limes into large bowl and marinate chicken while preparing rest of ingredients.
Mix flour, salt and pepper together in pie plate.
Coat each marinated chicken tender with flour mixture and shake off excess.
Dip each floured chicken tender in melted butter.
Place chicken in 9 X 13 pan.
Sprinkle each chicken piece with lime zest/brown sugar mixture.
Bake COVERED at 350 degrees for 30 minutes.
Then pour chicken broth over the top and bake UNCOVERED for 20 minutes more.
Serve over couscous.
This is Halli's favorite meal. It's healthy, quick, easy, and delish! I stole it off her wesite- can't wait to try it!
Garlicky Chicken Breasts
1 envelope Good Seasons Italian salad dressing mix (the powder)
1/2 cup grated parmesan cheese (the fancier the better)
4 boneless, skinless chicken breasts
Mix salad dressing mix and cheese in a pie pan. Roll the chicken in the mix until well coated on both sides. Place in baking pan and cook at 400 degrees for 25-30 minutes.
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