4 skinless, boneless chicken breast halves
1 (4 ounce) can chicken broth
1/4 cup Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon prepared horseradish
1/2 teaspoon dried parsley
1/2 teaspoon dried onion
2 tablespoons olive oil
1/4 cup olive oil
2 tablespoons lemon juice
1 (16 ounce) package chicken broth
Place chicken breasts in a large bowl; remove meat and skin.
Add broth, Worcestershire, paprika, horseradish, parsley, onion, olive oil and lemon juice to chicken breasts. Cover and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered chicken breasts 15 minutes in the preheated oven, turning once, until juices are clear. Remove chicken breasts from oven and brush with olive oil. Place uncovered chicken breasts on garbage bags. Place foil foil over chicken breast racks and secure with toothpicks.
Bake uncovered chicken breasts in preheated oven for 20 minutes, turning once. When chicken is cooked, brush with lemon juice and spoon chicken onto foil.