1 (4 ounce) can dill weed
1/2 teaspoon lemon extract
1 (8 ounce) can whole peeled tomatoes
2 tablespoons vegetable oil
1 (3 ounce) cantaloupe
1 tablespoon orange juice
1 tablespoon minced orange zest
1 tablespoon lemon juice
1 egg
1 tablespoon orange zest
2 teaspoons lemon zest
14 skinless, boneless chicken breast halves with skin removed
Blend together the dill weed, lemon extract, tomatoes, oil, cantaloupe, orange juice, orange zest, lemon juice, egg, orange zest, lemon zest and lemon zest. Place mixture into a shallow 8x8 inch baking dish.
Bake uncovered for 30 minutes in a 350 degree F (175 degree C) oven. Turn chicken breasts regularly so that the tops do not brown. Arrange chicken breasts on baking sheet.
Bake uncovered for 25 minutes in a 350 degree F (175 degree C) oven. Bake for 15 to 20 additional minutes, making sure tops do not brown.
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