By: Mary John Resch
I’ve used this recipe to prepare chicken several times recently and I’ve been pleased with the results. This dish is easy to prepare and is very tasty. I’ll usually only prepare 2 chicken breast halves for me and I’ll eat one at night — I don’t put the cheese on the second piece but instead use it for salads or sandwiches.
If your breast halves are large you may find that you need to increase the cooking time. I find that an instant read meat thermometer is very helpful when trying to decide if the chicken needs just a little more cooking time.
CHEESE TOPPED LEMON
CHICKEN BREASTS
4 boneless skinless chicken breast halves —
approximately 4 ounces each
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1/4 cup lemon juice
2 tablespoon soy sauce
3/4 cup shredded Colby Cheese
Sprinkle chicken with salt and pepper.
In a larege 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 juices run clear.
Remove from heat. sprinkle each chicken breast with cheese. Cover and let stand for 2-3 minutes or until cheese is melted.