Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Boneless skinless chicken breasts |
| 1 \N | Garlic clove; minced |
| ½ teaspoon | Ginger |
| 2 tablespoons | Unbleached flour |
| ¼ teaspoon | Ginger |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Black pepper |
| 1 teaspoon | Olive oil |
| 1 tablespoon | Water |
| 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.