Looking for a new way to fix chicken? This easy recipe is a must-try! If you don't want to shred the Colby cheese, you could substitute packaged shredded Colby-Monterey Jack cheese instead. Renee Mitchell - McChord AFB, Washington
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 1/4 cup lemon juice
- 2 tablespoons soy sauce
- 3/4 cup shredded Colby cheese
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter on both sides over medium heat. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat; cover and cook for 4-5 minutes or until meat juices run clear.
- Remove from the heat. Sprinkle each chicken breast with cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Cheese-Topped Lemon Chicken Breasts in Simple & Delicious September/October 2009, p25
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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