Nutrition Facts

Amount for serving % Daily Value

Calories 420
Lipides 20 g 31 %
- Saturated fat 5 g
- 25 %
Cholesterol 145 mg
Sodium 135 mg 6 %
Carbohydrate 15 g 5 %
- Fibre 0 g 0 %
- Sugars 9 g
Protein 42 g

- Vitamin A 8 %
- Vitamin C 6 %
- Calcium 2 %
- Iron 15 %

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Recipe details

Ingredients

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15 mL (1 tbsp.) chopped oregano or tarragon
15 mL (1 tbsp.) grated lemon rind
30 mL (2 tbsp.) honey
To taste, salt and pepper
15 mL (1 tbsp.) vegetable oil
60 mL (1/4 cup) flour
4 boneless skinless chicken breasts

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Directions

Preheat oven to 180°C (350°F).
Lightly dredge chicken breasts with flour.
Heat oil over medium-high heat in a non-stick skillet. Cook chicken breasts for 4 to 5 minutes, or until lightly golden on both sides. Season to taste. Place in a flat baking dish and cook in the oven for 10 to 15 minutes.
Remove extra fat from skillet. Place honey, lemon rind and herbs in skillet. Cook over medium heat until the mixture bubbles. Remove chicken breasts from oven and transfer to skillet. Turn to coat well and then caramelize lightly.

Tip:
You can cut salt and pepper from this recipe; the herbs will give the dish enough seasoning.

Recipe developed by chef Julien Letellier for the cookbook Une assiette gourmande pour un coeur en santé.