Lex's Lite Roast Chicken Breasts

Name: Lex's Lite Roast Chicken Breasts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 teaspoon olive oil; 4 medium boneless skinless chicken breasts; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground pepper; 2 tablespoons olive oil; 3 large onions, halved, sliced into half-moons (about 2 lbs); 2 cups celery, sliced; 2 teaspoons lemon zest, minced; 1 garlic clove, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon red pepper flakes; 1 1/2 teaspoons kosher salt; 1/2 teaspoon fresh ground pepper; 1/4 cup fresh parsley, chopped; 1/2 loaf crusty French bread, cut into 3/4 inch slices; 1 lemon, juice of; 1/4 cup chicken broth

Submitted by gold.klas

"This is an attempt to lighten up the original Recipe#257759. Instead of using a whole chicken, chicken breasts were substituted to give the essence of the original without all the calories."

Download

Ready In:: 1hr
Ingredients:: 17
Serves:: 4

ingredients

1 teaspoon olive oil
4 medium boneless skinless chicken breasts
¹⁄₂ teaspoon kosher salt
¹⁄₂ teaspoon fresh ground pepper
2 tablespoons olive oil
3 large onions, halved, sliced into half-moons (about 2 lbs)
2 cups celery, sliced
2 teaspoons lemon zest, minced
1 garlic clove, minced
¹⁄₂ teaspoon dried thyme
¹⁄₂ teaspoon red pepper flakes
1 ¹⁄₂ teaspoons kosher salt
¹⁄₂ teaspoon fresh ground pepper
¹⁄₄ cup fresh parsley, chopped
¹⁄₂ loaf crusty French bread, cut into 3/4 inch slices
1 lemon, juice of
¹⁄₄ cup chicken broth

directions

Preheat oven to 350°F.
Rinse and pat dry the chicken breasts. Season with salt and pepper.
Heat 1 teaspoon olive oil until hot but not smoking. Saute the chicken breasts until golden. Remove from pan, set aside covered to keep warm.
Add 2 tablespoons olive oil to saute pan and heat. Saute onions and celery over medium heat for about 10 minutes; stirring occasionally. If onions begin to look dry, sprinkle with a few tablespoons of chicken broth, as needed.
Add zest, garlic, thyme, red pepper, salt and fresh pepper. Continue to saute until onions and celery and soft and translucent, about 5 more minutes; remove from heat. Stir in parsley and set aside.
Prepare roasting pan with cooking spray.
Layer bread, onion mixture, then chicken in the pan. Mix fresh lemon juice and chicken broth and pour over chicken breasts.
Cover the pan with foil and roast for 20 minutes. Uncover pan and continue roasting until the chicken reaches 160-165°F (5-10 minutes longer). Check for doneness.
Remove from oven, loosely cover and let rest for 5 minutes.
To serve, spoon some bread and vegetables onto each plate and top with chicken breasts.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

gold.klas

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!

View Full Profile