1 teaspoon lemon juice
1 teaspoon orange juice
1 teaspoon lemon peel
1 teaspoon orange zest
1 teaspoon lemon zest
1 pinch ground cinnamon
1 pinch ground nutmeg
1/8 teaspoon salt
6 tablespoons fresh lemon juice
In a blender, blend lemon juice, orange juice, citrus zest, lemon zest, lemon zest, lemon zest and lemon zest. Pour over chicken breasts.
Place chicken breasts in shallow baking dish, and spoon lemon juice mixture over them.
Cover dish with foil, and refrigerate overnight. Melt butter or margarine, and stir zesty mustard into dish with chicken.
When the chicken is tender, tenderize with lemon juice mixture. Sprinkle with ground cinnamon, and nutmeg; spoon over chicken.
Cover dish with foil, and refrigerate overnight.
Heat grease in a large skillet over medium heat. Add chicken breast coating, and saute for about 5 minutes.
Pour remaining lemon juice mixture over bottom of dish, and sprinkle with butter and Parmesan cheese.
Bake uncovered for 30 minutes. Turn chicken breasts while baking; simmer for 5 minutes for skin.
Remove chicken from oven; remove foil cover, and sprinkle with lemon juice mixture. Heat lightly in microwave oven. Spoon sauce over chicken and serve hot.
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