Grand Prize Lemon Chicken

If you've read this blog for any amount of time, you know that I love quick and easy recipes that are time-tested and delicious!  The recipe that I'm sharing today is not from my files, although I do  plan to try it soon.  I found it while looking through a cooking  pamphlet from 1992 called Our Daily Bread.  The group of home cooks that compiled this great collection of family recipes was the Minister's Wives Fellowship WV Convention of Southern Baptists.  The lady who submitted it for the pamphlet noted that another minister's wife, Jan Garrett, won the grand prize in a Royal Gelatin contest with this recipe.  Please comment later and let me know if you tried it (and if it was a keeper!)

LATER NOTE:  I made this chicken for our dinner last night.  We both liked the chicken, but Hubby wasn't fond of the tangy, lemony sauce (I added coarsely-ground pepper to the top of the chicken, also).  I loved the sauce and recommend serving it with steamed rice and roasted vegetables! ~Marcia

Royal Lemon Chicken
(Bess Adkins and Jan Garrett)
One 3 oz. box Royal Lemon Gelatin
3 TBSP melted butter
2 tsp garlic salt
3 TBSP yellow mustard
2 whole chicken breasts (halved, skinned and boned)
1/2 C thinly sliced almonds

In an 8 1/2" x 11" baking dish, stir together the gelatin, butter, garlic salt and mustard.  Arrange chicken in a single layer in the mixture, turning over to coat both sides.  Place sliced almonds on each breast half.  Bake at 350 degrees for 30 minutes, covered, basting once.  Remove cover, baste again and bake 15 minutes more or until golden.  Makes 4 servings. 

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