As the ground began to warm, I saw the first green fuzzy tops of the parsley sprigs barely inching their heads up over the dirt. They survived! Now, several weeks into spring, they’re multiplying and attempting to regain their pre-winter bushiness.
I wanted a dish that would showcase this fresh product that I could simply walk out my back steps and trim. Through an Internet search I turned up this simple entrée that made a terrific weeknight meal. It was light and low-cal. The fresh parsley and juice and zest from a fresh lemon gave it the most terrific flavor. I added a sack of frozen hash-brown potatoes from the freezer and mixed some parsley snippings within as I cooked the potatoes on the stovetop.
The chicken (a low-fat dish, of course) was unbelievably moist and tender. Sometimes the most simple recipes, prepared with fresh products, are the very best.
Lemon Parsley Chicken
4 (5-ounce) boneless, skinless chicken breasts
zest of 1 medium lemon
juice of 1 medium lemon
1/4 cup freshly chopped parsley
freshly ground black pepper
Preheat oven to 450 degrees. Spray a shallow baking pan with nonstick cooking spray. Lay chicken breasts in baking tray (I pounded mine with a meat mallet to flatten them a little before I baked them.) Squeeze lemon juice over chicken. Sprinkle parsley and freshly ground black pepper on top. Roast for 20 minutes or until chicken reaches an internal temperature of 165 degrees. Makes 4 servings. (Source: http://lowfatcooking.about.com)