Ingredients:
2 lbs chicken (I used thighs...not my fav, but ... they worked)
4 tablespoons lemon zest
1/3 cup fresh squeezed lemon juice
1 teaspoon fresh chopped rosemary
1 teaspoon black pepper
3/4 Bartlett pear slices paper thin
2 tablespoons white cooking wine
2 teaspoons garlic powder
2 tablespoons extra virgin olive oil
Tools:
Baking pan
Grater
Measuring cup
Measuring spoons
Preheat oven to 425 degrees.
1. Grate 4 tablespoons of lemon zest from fresh lemon.
2. Cost baking pan with 2 tablespoons olive oil and 2 tablespoons white cooking wine.
3. Sprinkle 2 tablespoons lemon zest, 1/2 tsp rosemary, 1 tsp garlic powder, 1/2 tsp black pepper on bottom of baking pan.
4. Place chicken in pan.
5. Squeeze 1/3 cup fresh lemon juice and pour over chicken.
6. Sprinkle 2 tablespoons lemon zest, 1/2 tsp rosemary, 1 tsp garlic powder, 1/2 tsp black pepper on top of chicken.
7. Slice 3/4 Bartlett pear paper thin and place on top of all chicken.
8. Bake at 425 degrees for 25-30 minutes (or until thoroughly cooked) longer if you use checked breasts.
Enjoy with fresh veggies and couscous!
