Honey Lemon Chicken

Umm, ummm, good! We just made this tonight and it was delicious! We got the recipe from the Quick Cooking 2004 book. The recipe tells you to grill the chicken, but we didn't have a grill, so we used our little George Foreman instead... and it was awesome! I also made a lot of substitions to the recipe, but I thought it turned out great and was so delicous! I also made up a "flavored rice" to go with the chicken that ended up tasting Greek, so I'll share that, too.

Plan ahead...needs to marinate.

1/2 cup lemon juice

1/3 cup honey

1/4 soy sauce

2 T. finely chopped onion (or the equivalent in dried minced onion)

4 garlic cloves, minced (or the equivalent in dried minced garlic)

2 tsp dried parsley flakes

2 tsp dried basil

1 tsp salt-free seasoning blend (I didn't do this. Instead I used lemon-pepper seasoning)

1 tsp white pepper (I used black)

1 tsp lime juice (I also forgot to buy lime juice, so I just put a little extra lemon juice in there...)

6 boneless skinless chicken breast halves (5 oz. each)

In a bowl, combine the first 10 ingredients; mix well.

Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken, uncovered, over medium heat 12-15 minutes or until juices run clear, turning once and basting occasionally with reserved marinade.

Yield: 6 servings.

Greek Rice

1 1/2 cups dry rice

3 cups water

~2 tsp chicken base

~2 tsp lemon juice

~1 T. parsley

~2 tsp salt

~2 tsp pepper

Combine rice, water, and chicken base to cook. During last few minutes of cooking, add lemon juice, parsley, salt, and pepper. Taste and adjust flavors as needed. Dish up on a plate and put chicken on top. Yummy! :)

Yield: 2 servings.