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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This recipe is from a very old newspaper clipping from my mother's recipe collection. Submitted by Monda Rosenberg. Prep time does not include marinating time. Ingredients:
1/3 cup bottled roquefort cheese or 1/3 cup blue cheese dressing |
1 tablespoon lemon juice |
1 large garlic clove, peeled and forced through a press |
1 teaspoon dried basil, crushed |
fresh ground black pepper |
4 boneless skinless chicken breast halves |
nonstick cooking spray or olive oil flavored cooking spray |
1/8 teaspoon salt |
Directions:
1. Stir together the dressing, lemon juice, garlic, basil and pepper; set aside about 2 T.
2. Put the chicken into a bowl and add the remaining dressing, stirring to coat. Marinate 30 minutes at room temperature or refrigerate for longer marination, up to eight hours.
3. Line a baking pan with aluminum foil and preheat oven to 400 degrees.
4. Spray a non-stick skillet or grill pan with cooking spray. Heat pan over medium heat.
5. Remove chicken from the marinade and place in the hot pan. (Discard marinade).
6. Brown quickly on each side for abouttwo minutes, then transfer to baking pan.
7. Spread 2 tablespoons reserved dressing over the chicken and sprinkle lightly with salt. Bake 12-15 minutes or until chicken tests done in the thickest part.
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