Lemon Glazed Chicken

A word about this recipe: This was excellent - very moist and light in taste. Again, after I baked the 2 chicken breasts, I immediately cut each breast in half and saved 2 of the halves for dinner the next night - that way you won't have the whole breast on your plate tempting you to eat it.



3 servings:

3 Boneless, skinless chicken breast halves
½ cup flour
½ t pepper
¼ cup butter, melted
¼ cup honey
¼ cup lemon juice
1 T soy sauce

9 servings:

9 Boneless, skinless chicken breast halves
1½ cup flour
1½ t pepper
¾ cup butter, melted
¾ cup honey
½ cup lemon juice
3 T soy sauce

18 servings:

18 Boneless, skinless chicken breast halves
3 cup flour
1 T pepper
1½ cup butter, melted
1½ cup honey
1 cup lemon juice
¼ cup + 2 T soy sauce

27 servings:

27 Boneless, skinless chicken breast halves
4½ cup flour
4½ T pepper
2¼ cup butter, melted
2¼ cup honey
1½ cup lemon juice
½ cup + 1 T soy sauce


1. Pound chicken breasts to ½-inch thickness.

2. Mix flour and pepper together.

3. Dredge chicken through the flour mix.

4. Lay breasts flat on cookie sheet, cover with plastic wrap, and flash freeze for one hour.

For Freezer Meals: Mix together butter, honey, lemon juice, and soy sauce. Place in quart-size freezerbag (mixture will be watery). Freeze glaze, using freezer bag method. Place frozen chicken breasts in separate freezer bag and freeze. I put two chicken breasts per bag - which would be 1 meal for Larry and I.

Serving Day Instructions: Allow chicken breasts and glaze to thaw. Place chicken in baking dish, pour glaze over chicken breasts, and bake at 350° for 1 hour - check after 45 minutes. Glaze will thicken as it cooks. Use 1 bag of glaze per bag of chicken.

Source: Don't Panic - Dinner's in the Freezer, Susie Martinez, Vanda Howell & Bonnie Garcia

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