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Tangy Chicken Breasts with Citrus Sage Sauce

Makes 8 servings

  • 8 boneless, skinless chicken breasts
  • 6 oz. frozen lemonade concentrate, thawed
  • 1/2 cup honey
  • 1 teaspoon crushed dried sage leaves
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon crushed dried thyme leaves
  • 1/2 teaspoon dry mustard

Rinse chicken breasts under cold water and pat dry with paper towels; place in shallow baking dish. Combine remaining ingredients in small bowl. Pour half the sauce over chicken and bake at 350F for 20 minutes. Turn chicken and pour remaining sauce over top. Bake 15 to 20 minutes more or until chicken is no longer pink in the center.