Rosemary Lemon Chicken

Ingrédients

• 1 tsp extra virgin olive oil
• 4 oz boneless skinless chicken breast
• 1 pincée pepper
• 1 pincée salt
• 1 tsp rosemary
• 1/2 tasse chicken broth
• 1 lemon slices
• 1 citron donne lemon juice

Directives

1. Lightly brush top of chicken breast with extra virgin olive oil.
2. Cover with fresh or ground Rosemary. Add a pinch of salt and pepper.
3. Cut 1 lemon in half and squeeze lemon juice all over chicken. Then slice other half of lemon and lay slices on top of chicken during baking.
4. Lightly pour chicken broth in the bottom of dish to keep chicken moist during cooking.
5. Bake in oven for 45 minutes at 375 °F (190 °C). (This is from frozen so time from thawed is about 30 minutes.)