Recipe by PanNan
This recipe is from the Betty Crocker 1971 recipe card set. I haven't tried it in a long time. It was posted in response to a recipe request. Betty Crocker was invented by a Minneapolis company, and this recipe was certainly enjoyed there by Betty's fans. Therefore, this recipe's home will the Midwestern U.S. region.
Top Review by Miss Annie
This is a wonderful dish, and we absolutely loved it. I thought maybe the amount of lemon juice would be little too much, but it really wasn't. I used Hungarian sweet paprika, and dusted the chicken liberally. I used a combination of fresh parsley and fresh chives to sprinkle on while cooking, and a little more just before serving. The dish was very pretty, and very good. The chicken was moist. Thanks PanNan, I will be making this one again.
- 4 skinless chicken breast halves (with bones)
- 4 teaspoons butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄4 cup fresh lemon juice
- 2 tablespoons fresh snipped parsley
Directions See How It's Made
- Heat oven to 425.
- Place chicken breasts in ungreased baking pan, 9 X 9 X 2.
- Spread 1 tsp butter on each of the four chicken breasts.
- Sprinkle salt and paprika on the breasts.
- Drizzle all with the lemon juice.
- Bake uncovered 35- 45 minutes or until tender.
- Sprinkle with snipped parsley and serve.