Did you know that some people are born without the enzyme to taste cilantro correctly? To those poor souls, it tastes like soap. I can’t imagine! I LOVE cilantro!
I’ve made this for friends & family alike. The taste is subtle, & it’s always fun to work with the amazing scents of lemon & cilantro. Your house will smell fantastic while this is in the oven. Cilantro is available at most grocery stores; it’s about $1 per bunch.
You can double this recipe, or lessen it – I’m not really one for exact measurements, especially when it comes to sauces & marinades, so this is all pretty approximate. This is an easy recipe, I promise!
What you’ll need:
4 boneless, skinless chicken breasts
1 bunch of fresh cilantro
lemon juice, about 1/2 cup
two fresh lemons
Preheat oven to 350° – a preheated oven is a happy oven!
Oil large pan (large enough for four chicken breasts!); place chicken in bottom. You’ll want to spread some of the oil on the chicken as well – not a lot, but just enough to lightly coat the chicken so it doesn’t stick.
After rinsing cilantro, tear off leaves from stems & cover chicken until the meat is hardly visible. Next, slice lemons & place directly on top of chicken. Use all of lemons; what doesn’t fit on top of chicken place inside pan. Pour lemon juice into pan, allowing excess juice to sit in bottom of pan.
Cover pan with foil & bake until juices run clear; about 30 to 40 minutes. Internal temperature should reach about 170°.
Best when served with steamed rice. Enjoy!