Ingredients:
- 1
lemon
- 1
teaspoon
ground pepper
- 6
4oz skinless chicken breasts (or legs and thighs)
- 2
tablespoon
extra virgin olive oil
- 4
tablespoon
liquid honey
- 1
ounce
sherry (optional)
- 1
teaspoon
cardamom, ground
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Directions:
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In a large bowl, warm the honey and stir in the cardamom, sherry and black pepper. Add the chicken and mix to coat the chicken well. Cover with plastic wrap and allow to sit at room temperature for 20 minutes. Preheat the oven to 375F
Heat olive oil in a skillet over medium heat. Add the chicken and sear on all sides until nicely browned. Arrange lemon slices on the bottom of a roasting pan. Arrange the chicken pieces over the lemon slices. Brush with remaining marinade and sprinkle with black pepper. Bake about 20 minutes until chicken is done or when juices run clear when you pierce it with a fork. Remove from the oven and transfer the chicken to a serving platter; allow the chicken rest for about five minutes before serving. Any leftover juices in the pan can saved and poured over the chicken before serving. Nutritional information per serving: Calories 220, Fat 6g, Carbs 14g, Protein 26g Copyright 2006-2009 Curb Your Cravings LLC. All Rights Reserved Worldwide
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