Yield: 2 servings
|2 \N||Boneless skinless chicken breasts|
|1 \N||Garlic clove; minced|
|2 tablespoons||Unbleached flour|
|⅛ teaspoon||Black pepper|
|1 teaspoon||Olive oil|
|1 teaspoon||Brown sugar|
|2 \N||Lemon; slices|
Recipe by: No Red Meat Preparation Time: 0:15 Preheat oven at 350.
Prepare a baking pan lined with foil with cooking spray. Combine lemon juice, garlic, and ½ teaspoon ginger in a small bowl; pour over chicken. Cover and refrigerate at least 1 hour. Remove chicken from marinade and dry with paper towel; reserve marinade. Combine flour, ¼ teaspoon ginger, salt, and pepper in a plastic bag. Put chicken in flour mixture; shake gently to coat. Heat oil in a skillet over medium heat. Cook chicken in oil until brown on both sides. Place chicken on prepared baking pan. Combine 2 tablespoons reserved marinade and 1 tablespoon water; pour over chicken. Spoon brown sugar on top of chicken pieces; place a lemon slice on top of sugar. Bake, uncovered for 45 minutes to 1 hour or until tender.