Recipe For Cooking Baked Lemonade Chicken Breasts

Baked Toaster Oven Dishes :: Baked Poultry Dishes

Baked Lemonade Chicken Breasts

1 (6 oz.) can frozen lemonade concentrate
1 C. water
2 1/2 lb. boneless, skinless chicken breasts
1/4 C. flour
1 tea. salt
1/4 tea. freshly ground black pepper
1/2 C. canola oil
2 Tbsp. butter, melted

Preheat oven to 350 degrees F.

Mix lemonade concentrate and water together. Pour over chicken in lrg. bowl, being sure the chicken is well coated with lemonade mixture. Refrigerate 2-4 hr., turning chicken occasionally.

Drain chicken and reserve liquid. Mix together the flour, salt and pepper in a sm. paper bag. Add well-drained chicken, one piece at a time, and shake to coat evenly. Heat oil in lrg. skillet over moderate heat. Add floured chicken; cook only until evenly browned, turning pieces over carefully with tongs. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade mixture. Bake uncovered about 1 hr., basting chicken with lemonade from pan every 15 or 20 min.

About 15 min. before chicken is done, drain off excess liquid from pan and continue baking. When ready to serve, remove chicken from pan and serve hot.

Makes approximately 4 servings.