RECIPE OF THE WEEK

Lemon-Crusted Chicken & Roasted Vegetables

Chicken:

• 4 lbs. chicken pieces (I like to use chicken tenders, you can also use chicken breasts)
• 1/4 c. margarine or butter, melted
• 2 Tbsp. lemon juice
• 1 1/2 c. italian bread crumbs

-Mix the melted butter and lemon juice in a bowl; put the italian bread crumbs on a plate.  Un-thaw the chicken and dip in the butter mixture, covering completely.  Then coat in bread crumbs.  Place chicken on a cookie sheet.  Bake @ 375 degrees for 45-60 min. depending on the size of the chicken pieces.

Roasted Vegetables:

• 1/4 c. olive oil
• 1 large sweet potato, thinly sliced 
• 3 Tbsp. salt

-Mix the oil, sweet potato's, & salt in a bowl.  Spread on a cookie sheet and roast in the oven at 375 degrees for 45-60 min. or until golden brown.

-You can also roast broccoli and onions. (Note:  the broccoli tends to cook faster than the sweet potato's so be careful.)

*This is another one of my favorite meals.  This recipe receives 5 stars!*****