Recipes:
# Lemon Herb Chicken
## INGREDIENTS
4 skinless, boneless chicken breasts (4 ounces each)
¼ cup lemon juice
¼ cup honey
1 teaspoon dried parsley flakes
1 teaspoon snipped chives
or
¼ teaspoon dried chives
¼ teaspoon freshly ground pepper
SERVES 4
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## Make Ahead
Prepare the lemon herb marinade up to a day in advance and store in the refrigerator. Bring to room temperature before using.
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## VARIATION
For a Southwestern twist, replace the lemon juice with lime juice and the parsley with cilantro leaves.
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### 1
Preheat the oven to 375°F. Arrange chicken in a lightly greased baking dish.
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### 2
Combine lemon juice and honey in a bowl; blend well. Add parsley and chives, stirring until well mixed.
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### 3
Brush half the lemon juice mixture over the chicken. Sprinkle with pepper.
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### 4
Bake, uncovered, for 20 minutes or until tender, brushing occasionally with remaining marinade.
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## Make It Quicker
• Use an oven-to-table casserole for a quick cleanup and pretty presentation.
• Purchase a large bunch of chives, mince the entire bunch and freeze the leftovers for another time.
