How To Prepare
Serve with: Steamed Ginger Rice
In large bowl, whisk together lemon juice, 1 tbsp (15 mL) vegetable oil, Splenda, five-spice powder and 1/4 tsp (1 mL) and pepper. Remove skin from chicken. Add chicken to marinade, turning to coat; let stand for 5 minutes.
In ovenproof skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; brown chicken, in batches and adding more oil if necessary. Drain fat from skillet.
Return all chicken to skillet. Roast in 425°F (220°C) oven until juices run clear when chicken is pierced, about 30 minutes.
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Ingredients
- 2 tbsp (30 mL) lemon juice
- 1 tsp (10 mL) Splenda
- 1 tsp (5 mL) five-spice powder
- 16 oz of chicken breast tenders
Ingredients
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