April 14, 2004

Family Favorite Recipe

Lemon Dill Chicken with Roasted Vegetables

3-4 peppers cut into bite sized pieces (we prefer red peppers)
bunch of asparagus cut in bite size pieces
2 T. olive oil
salt and pepper

Mix together peppers, oil and seasonings in roasting pan and roast in 450 oven for 30 mins., stirring after 15 minutes. Add asparagus for last 5 minutes (longer if you prefer.)

6 half boneless skinless chicken breasts
lemon: cut in half; squeeze half; slice half in thin slices
1/2 c. white cooking wine
2 chopped green onions
1/4 tsp. dill

While peppers are roasting, lightly brown chicken brsts in a skillet sprayed with cooking spray. In a bowl combine the wine, 1 T. lemon jc., and dill and pour over browned breasts. Place a lemon slice on each breast half. Bring to a boil; reduce heat and simmer covered for 15 mins. until breasts are poached (cooked through).

Serve vegetables on a large platter with the chicken arranged on top. Pour juices over all and sprinkle with green onions.

Posted by melissa at April 14, 2004 01:08 PM