4 boneless, skinless chicken breast halves
3/4 cup fresh lemon juice
2 cloves garlic, minced
1 tablespoon thick-cut dried parsley
1 teaspoon lemon zest
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 teaspoon crushed red pepper flakes
2 tablespoons Worcestershire sauce
1 teaspoon dried minced onion
1 tablespoon molasses
In a medium saucepan, mix lemon juice, garlic, parsley, lemon zest, cinnamon, salt, and pepper flakes. Mix until all ingredients are thoroughly combined. Pour mixture into the cavity of the bone-in chicken breasts.
Tightly seal each breast seam on both sides. Flatten out the breasts to 1/4 inch thickness.
Place chicken breasts in aluminum foil, and fold tight around edges. Cover tightly with foil, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in a single layer in a medium baking dish on a single layer of baking foil. Brush evenly with lemon juice mixture. Roast uncovered at 350 degrees F (175 degrees C) for 10 to 12 minutes per side, or until chicken is tender. Turn chicken breasts over and brush generously with lemon juice mixture.
Return drained chicken to oven, and preheat to 400 degrees F (200 degrees C). Sprinkle with Worcestershire sauce and onion and spread mixture over breasts. Reduce flame to medium, and cook and stir over medium heat approximately 8 to 10 minutes. Remove breasts from oven, and spoon remainder of lemon juice mixture over breasts.
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