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Lemon-Rosemary Chicken
2 chicken breast halves, skinned, boneless
1 lemon, juiced and strained
2-3 tablespoons flour
1 1/2 teaspoons fresh rosemary, finely chopped OR 1/2 teaspoon dried, crushed
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground pepper
Place chicken breasts in a large glass bowl. Pour lemon juice over, turn to coat all surfaces.javascript:emoticon(':lol:')javascript:emoticon(':chain:')
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Cover with plastic wrap and refrigerate at last 4 hours.
Put remaining ingredients in a bag. Add chicken, one piece at a time, and shake each piece until well coated with flour mixture.
Place chicken in a greased baking pan and bake in a preheated 350F. oven for about 45 minutes or until done.
Serves 4.
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