Stuff by Tammy

Maple Crusted Rack of Lamb

Posted in /Cooking/Entrees/Lamb on Thursday, March 09, 2017

I love lamb so much that I try out new recipes all the time. This one is no exception, it is juicy and has a nice crunch from the top breading.

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Lemon Honey Chicken Breast

Posted in /Cooking/Entrees/Poultry on Wednesday, March 01, 2017

Ingredients

4 Boneless chicken breasts, skin on
1 small onion, finely diced
3 lemons, juiced and zested
2 Tbsp olive oil
1 Tbsp honey
1 Tbsp soy sauce or tamari
salt and pepper to taste

Directions

1. Preheat oven to 350F and a grill pan (stove top or outdoor grill)
2. Trim the chicken breast if needed and place in a shallow glass baking dish
3. Whisk the remaining ingredients together and pour half over the chicken breast
4. Let the chicken marinate for 1 hour at room temperature or up to 4 hours in the refrigerator.
5. Pour the remaining mixture into a saucepan and reduce until thickened, approximately 2-3 minutes. Reserve for glaze.
6. Remove the chicken from the marinade and pat dry with paper towel. Season the chicken with salt and pepper.
7. Place the chicken on the grill pan, "presentation side-up". Create grill marks.
8. Place the chicken breast onto a parchment lined baking sheet and brush the chicken with the glaze.
9. Bake the chicken until fully cooked, approximately 10 minutes, depending on the size of the chicken breast, and to an internal temperature of 160F.
10. Let the chicken rest for 5 minutes. Pour the pan drippings over the chicken.