2 tablespoons olive oil
1 large onion, chopped
8 item portion salad, sliced
1/2 cup cooked and cubed chicken breast meat
1 tablespoon all-purpose flour
1 teaspoon dried parsley
2 cloves garlic, minced
1/2 teaspoon dried black pepper
2 tablespoons lemon juice
1 lemon, juiced
1/2 teaspoon dried marjoram (optional)
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C). Grease Baking dish.
Heat oil in pan 15 seconds, or until a small amount of oil seeps into bottom. Stir garlic and pepper into pan. Mix in chicken and stir enough to coat. Place lemon juice, lemonade, olive oil, parsley, garlic and black pepper over pan, mixing well.
The mixture should be glazed over. Spoon lemon mixture over chicken and sprinkle flour over all. Remove pan from oven and leave in pan uncovered for an hour.
After 45 minutes, remove flap of foil tab on bottom of pan. Roll out and seal bottom seal. Remove bottom seal. Remove foil. Brush with lemon juice, olive oil, parsley, garlic and pepper mixture. Sprinkle with lemon zest.
Bake chicken 10 minutes over 300 degrees F (150 degrees C), turning once.
Meanwhile, prepare the dressing by combining lemon juice, lemonade, olive oil and parsley flakes (tear into squares). Mix flour, salt, lemon zest, lemon juice, marjors, rosemary, thyme and rosemary.
Arrange chicken in no-stick pan, peon flour foil, or baking dish. Place coated foil on top of cut edge of pan, and chicken on all sides. Broil uncovered for 30 minutes, peeling chicken halves with five slivers of lemon zest (optional). Garnish and serve immediately with lemon-lime cookie crumb topping.
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