Recipe Courtesy of Helen S. Fletcher, The Ardent Cook
8 – 6 ounce skinless, boneless chicken breasts
2 lemon zested
1/3 cup freshly squeezed lemon juice
1/4 cup vegetable oil
1 tablespoon sugar
1 tablespoon cider vinegar
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 garlic clove minced
THESE NEED TO MARINATE THE DAY BEFORE BAKING.
Trim any noticeable fat from the chicken breasts if needed
Whisk all but the chicken breasts together. Place the breasts in glass or plastic container preferably with a lid. Pour the marinate over, making sure to lift the breasts so the marinade goes underneath. Marinate overnight, turning once or twice.
Line a sheet pan with foil. Spray lightly. Roast 20 minutes or until a themometer registers 165 degrees.
