Cheese-Topped Lemon Chicken Breasts Recipe
- 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
- 1. 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.
- 2. 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.
1 chicken breast half equals 290 calories, 18 g fat (10 g saturated fat), 105 mg cholesterol, 851 mg sodium, 2 g carbohydrate, trace fiber, 29 g protein.
Reviews for Cheese-Topped Lemon Chicken Breasts
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.