Lex's Lite Roast Chicken Breasts

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 4 medium boneless skinless chicken breasts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons olive oil
• 3 large onions, halved, sliced into half-moons (about 2 lbs)
• 2 cups celery, sliced
• 2 teaspoons lemon zest, minced
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup fresh parsley, chopped
• 1/2 loaf crusty french bread, cut into 3/4 inch slices
• 1 lemon, juice of
• 1/4 cup chicken broth

Recipe

• 1 preheat oven to 350°f.
• 2 rinse and pat dry the chicken breasts. season with salt and pepper.
• 3 heat 1 teaspoon olive oil until hot but not smoking. saute the chicken breasts until golden. remove from pan, set aside covered to keep warm.
• 4 add 2 tablespoons olive oil to saute pan and heat. saute onions and celery over medium heat for about 10 minutes; stirring occasionally. if onions begin to look dry, sprinkle with a few tablespoons of chicken broth, as needed.
• 5 add zest, garlic, thyme, red pepper, salt and fresh pepper. continue to saute until onions and celery and soft and translucent, about 5 more minutes; remove from heat. stir in parsley and set aside.
• 6 prepare roasting pan with cooking spray.
• 7 layer bread, onion mixture, then chicken in the pan. mix fresh lemon juice and chicken broth and pour over chicken breasts.
• 8 cover the pan with foil and roast for 20 minutes. uncover pan and continue roasting until the chicken reaches 160-165°f (5-10 minutes longer). check for doneness.
• 9 remove from oven, loosely cover and let rest for 5 minutes.
• 10 to serve, spoon some bread and vegetables onto each plate and top with chicken breasts.