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Baked Chicken in a Lemon Twist Recipe

Ingredients

1 (4 pound) chicken, cut into pieces

2 eggs

3/4 cup butter

3 tablespoons honey

2 tablespoons lemon juice

1 (8 ounce) can whole peeled tomatoes, with juice

4 slices bacon

2 tablespoons butter, melted

1 cup all-purpose flour

2 teaspoons baking powder

4 teaspoons lemon zest

1 teaspoon cornstarch

1 teaspoon lemon juice

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease and flour 1 (8 ounce) package cream cheese slices. Place chicken pieces in a medium saucepan with enough water to cover.

Place eggs in a small bowl. Mix lemon juice, honey, lemon zest and cornstarch. Stir and allow eggs to set.

Mix butter, flour, baking powder and lemon zest in a large bowl. Stir lemon pepper into this mixture, then pour over chicken pieces.

Bake uncovered at 400 degrees F (200 degrees C) for 1 hour. Chicken should be cooked through and juices should run clear. Turn heat to medium-low; cover and steam for 15 minutes.

Return chicken pieces to pan, and stir over medium heat until golden brown. Return sauce to a simmer, and stir until thickened. Let cool to room temperature, then pour into a large casserole dish. Cover and refrigerate overnight.

Preheat oven to 325 degrees F (165 degrees C). Serve chicken in an 8x8 square dish.