Lemon Chicken Recipe

Ingredients

4 skinless, boneless chicken breast halves

1 small onion, chopped

1 (16 ounce) can chicken broth

2 tablespoons lemon juice

salt and pepper to taste

2 (10 ounce) cans ORTEGA Thick & Chunky Salsa

3 tablespoons lemon juice

1 tablespoon paprika

1 tablespoon lemon zest

1 cup chicken broth

1 (8 ounce) can ORTEGA Diced Green Chiles

4 ounces sliced cherry tomatoes

3 (8 ounce) cans ORTEGA ChefStyle Shredded Mild Cheddar Cheese

Directions

COMBINE chicken, onion, broth, lemon juice, salt and pepper in medium bowl. Mix well, then pour into 4 shallow baking pans. Sprinkle with salsa, chiles and cheese. Bake uncovered at 350 degrees for 45 minutes ORTEGA Cook's

Random Recipes

Blueberry Weekil Gift Recipe
9 ingredients

Red Lentil Zucchini Soup II Recipe
11 ingredients

Chocolate Mint Cake Recipe
10 ingredients

Pineapple Scrambled Eggs Recipe
14 ingredients

Vegetarian Burgers Recipe
8 ingredients

Recent Activity

Mory Soo commented on Franks Rice I Recipe

K.L. commented on Butterscotch ♣ Pie Recipe

Huzzy_tunt_Cuuk commented on Pineapple Ice Cream Recipe

Robyn Brodgo Corbonoro commented on Snackanamska Rollups I Recipe

ballapappar commented on Pork and Vegetable Quiche Recipe

Comments

olozoboth Costlo ostop writes:

⭐ ⭐ ⭐ ⭐ ⭐

Love this recipe! This is such a good recipe. If I was to make it right now, I'd make it into individual servings. I added the chicken to a casserole dish and broiled it a little. Then, if I was to make it again, I'd make it into individual servings. the chicken would have a hard time breaking through the chicken/egg mixture and I believe the egg mixture would still be too soupy to broil properly. I ended up broiling it for about 15 minutes and it came out fantastic. I had leftovers so I used the leftover chicken to make a sandwich for lunch instead. YUM!

– writes:

⭐ ⭐ ⭐ ⭐ ⭐

I love this recipe, but I have to omit a few things here: I don't use lime or lime juice, I sauteed diced carrots and mushrooms in olive oil for a few minutes (about 1/2 tbsp.) before I browned the chicken. And I added a bit more bread flour just because I added more chicken. I'm sure it would be good without those additions, but it did add some richness to the dish. I was also a bit skeptical about the chicken, but it turned out delicious. Just make sure the bread is nice and wet when you dip, otherwise it will rise too much.