Good Monday all!
Hope it was a good one for you!
Monday's are usually a bummer of a day for me but not today.
I must of really caught up on sleep this weekend because when the alarm went off at 5:30 this morning I was more than ready to get up and get started.
I managed to get the house cleaned, laundry started and floors scrubbed all before it was time to get the kids up for school. We got our school lessons done for the day and then headed outdoors to enjoy the sunshine before the rain clouds appeared. Luckily, the rain has held off so far. We've had so much rain in the past month that it's going to take forever for the ground to dry up.
This afternoon the kids took their bikes to the walking trail to ride while I walked it. Once we finished that we headed back home and I prepared this chicken dish.
It's something new that I thought I'd try and it turned out quite tasty. I've made lemon pepper chicken before with the dry powder spice but it doesn't even compare to this. By cooking it in the garlic oil with onions and lemons you get a zesty flavor all the way through the chicken.
Lemon and Garlic Chicken Bake
1/4 cup olive oil
2 tsp. minced garlic
1/3 cup Sherry cooking wine
2 tbsp. lemon juice
1 1/2 tsp. oregano
1 tsp. salt
1/2 tsp. black pepper
1 bag chicken tenderloins
6 oz. frozen pearl onions
Warm oil in pan and add garlic.
Cook for a minute but don't let the garlic brown.
Remove from heat and then add wine, lemon juice, oregano, salt & pepper.
Pour mixture into a 13X9 pan.
Place chicken on top and turn to coat both sides.
Cut lemon in 8 wedges longwise.
Place lemons and onions on top of chicken.
Sprinkle with a bit more salt and pepper.
Bake in a 350 degree oven until done.
I cooked mine for about 1 hour and 35 minutes.