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Recipe submitted by Edith Johnson, Wilmington, DE

Citrus-Mint Chicken

2 whole chicken breasts, halved, skinless and boneless
1 lemon, juiced; peel
1/2 cup all-purpose flour
1 tablespoon lemon pepper
1/8 cup vegetable oil
1/8 cup margarine
1/4 teaspoon instant chicken bouillon
1/4 cup hot water
1/4 cup orange juice
1/4 cup White Wine Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon chopped fresh mint
Fresh mint sprigs

1. In medium bowl, place chicken; pour lemon juice over chicken, turning to coat.
2. In plastic bag, mix flour and lemon pepper; add chicken, one piece at a time, shaking to coat.
3. In frypan, place oil and margarine and heat until margarine melts; add chicken and cook over medium heat about 10 minutes or until chicken is brown on both sides. Remove chicken from frypan and place in casserole dish.
4. In same frypan, mix together bouillon, water, orange juice and White Wine Worcestershire sauce with pan drippings; pour over chicken. Sprinkle brown sugar, mint and lemon peel over chicken.
5. Bake in 375?F. oven for 45 minutes or until fork can be inserted in chicken with ease. Garnish with mint leaves.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.