This is a recipe that we in the Rivera clan discovered later on. The Nuyorican way of cooking chicken is by baking, roasting, frying, and stewing. But with lemons? Most likely it was our foolish, wonderful, wise Uncle Phillip, the black sheep of the family who, introduced us to this method of cooking chicken. He was a merchant seaman, and a world traveler. So, somewhere along the he discovered this gem. It is not native to the Puerto Rican repertoire. That being, said, it's an easy, quick and delicious way to prepare chicken breasts. Served with steamed vegetables or rice, it can't be beat.
Pollo con Limón
4 skinless, boneless chicken breasts
1/2 teaspoon black pepper
1 teaspoon dried or fresh oregano
1/2 teaspoon garlic powder
1 teaspoon marjoram
2 cups chicken broth
1. Preheat oven to 375 degrees F.
2. Wash lemons and slice into thin rounds.
3. Wash chicken breasts and pat dry with paper towels.
4. Place half the lemon slices on the bottom of a baking dish or pan.
5. Arrange chicken in baking dish and top with lemons.
6. Sprinkle with pepper, oregano, garlic powder, and marjoram.
7. Pour broth over chicken, and top with remaining lemons.
8. Bake for 40 minutes or until tender.
Yield: 4 servings.
Labels: Albacore, Almond meal, Barbecue chicken, Bay leaf, Broth, Casserole, Lemon, Olive oil, Soup, Tablespoon