Coconut Lemon Chicken

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Posted by in Recipes on Apr 07, 2014 . .

6 boneless chicken breast halves
2 TBSP Olive Cart Lakefront Lemon olive oil
1 TBSP Olive Cart Blood Orange olive oil
3 TBSP Olive Cart Coconut white balsamic
1 cup dry white wine
Juice of 3 lemons + 2 extra lemons for garnish
1 TBSP crushed dried tarragon leaves
salt and pepper to taste
1 cup toasted coconut (if desired)

Trim chicken fat and slice into long chicken strips.  Combine Oils, balsamic, wine, seasonings and juice of three lemons with wire whisk.  Place chicken in shallow baking dish (single layer).  Pour mixture over chicken, cover and refrigerate for at least 2 hours, up to 12 hours.  Remove from fridge, cover with foil and bake at 325 for 35 minutes.  Remove foil, drain excess juices from pan and continue to bake for 10 minutes until lightly browned.  Serve with lemon slices and coconut for garnish.

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