Boneless chicken breasts soak for 90 minutes or so in a zesty lemon-lime and honey marinade, are then topped with a honey sauce made with a bit of reserved marinade and baked, topped with sliced almonds during the last 15 minutes of baking. - Recipe submitted by Jan Nardone, Sitka, Alaska.

Zesty Honey Baked Chicken

6 boneless, skinless broiler-fryer chicken breast halves
1/2 cup lemon juice
1 lime juiced and 1 teaspoon peel, finely grated
1/4 cup olive oil
1/4 cup plus 3 tablespoons honey
1 teaspoon salt
6 large garlic cloves, diced
6 green onions, diced
1/2 cup thinly sliced almonds
Lettuce leaves
Orange slices
Red seedless grape cluster

1. In glass baking dish, place chicken.
2. In medium bowl, mix together lemon juice, lime juice, grated lime peel, olive oil, 1/4 cup honey and salt. Add garlic and green onion; reserve 1/4 cup marinade and pour remainder over chicken. Cover and marinate in refrigerator 1 hour and 30 minutes.
3. Remove chicken from marinade and place in ungreased baking dish.
4. In small bowl, mix 1/4 cup of reserved marinade and remaining 3 tablespoons honey. Spoon over chicken.
5. Bake in 350°F (175°C) oven 20 minutes.
6. Sprinkle almonds on chicken and bake about 15 minutes more or until fork can be inserted in chicken with ease.
7. To serve, line a platter with lettuce leaves. Top with chicken and garnish with orange slices and grapes.

Makes 6 servings.

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