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.
4 ounce-weight: 290 calories, 18g fat (10g saturated fat), 105mg cholesterol, 851mg sodium, 2g carbohydrate (trace sugars, trace fiber), 29g protein
Reviews for Cheese-Topped Lemon Chicken Breasts
"Love this recipe, except without the cheese. I make it frequently."
"I love this recipe! Very easy & Quick to make!! Made it for my family at home and than had a weekend to make it for my cousin and they all loved it as well!!"
"I tried this recipe and it was so delicious!!!"
"Quick & easy to make. I used cheddar instead of Colby. The sauce is a little strong so next time I will just serve it with less sauce."
"A definite favourite at our house! I didn't have any Colby cheese on hand when I made it the first time so I used cheddar instead. I've made this many times and it's always good!"
"I love this recipe, but like it with extra sauce, over rice. Also prefer it without the cheese.CC"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.