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Baked Lemonade Chicken Breasts




Source of Recipe


Heidi


List of Ingredients




Baked Lemonade Chicken Breasts

1 (6 ounce) can frozen lemonade concentrate
1 cup water
2 1/2 pounds boneless, skinless chicken breasts
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
2 tablespoons butter, melted



Recipe



Preheat oven to 350 degrees F.

Mix lemonade concentrate and water together. Pour over chicken in
large bowl, being sure the chicken is well coated with lemonade
mixture. Refrigerate 2-4 hours, turning chicken occasionally.

Drain chicken and reserve liquid. Mix together the flour, salt and
pepper in a small paper bag. Add well-drained chicken, one piece at
a time, and shake to coat evenly. Heat oil in large skillet over
moderate heat. Add floured chicken; cook only until evenly browned,
turning pieces over carefully with tongs. Remove chicken and arrange
in a single layer in a shallow baking pan. Brush chicken with melted
butter. Add reserved lemonade mixture. Bake uncovered about 1 hour,
basting chicken with lemonade from pan every 15 or 20 minutes.

About 15 minutes before chicken is done, drain off excess liquid
from pan and continue baking. When ready to serve, remove chicken
from pan and serve hot.

Makes 4 servings.