Lemon Pepper Chicken

6 Mt Barker Chicken Breasts 
6 teaspoons (or more) Whittington’s Lemon Pepper
1 cup S&W Whole Egg Mayonnaise 
100g grated parmesan
½ cup Orange & White Balsamic Glaze
¼ cup fresh lemon juice
¼ cup cream (if required)
Extra virgin olive oil

Preheat oven to 180 degrees and lightly oil an oven proof dish. Lay chicken in the dish & place 1 dessert spoon of mayonnaise on top of each breast. Then sprinkle approx 1 teaspoon or more of lemon pepper on top, according to your liking. Finish with 1 teaspoon of grated parmesan. 
Splash the white wine and lemon juice around the breasts & cover with foil.  Cook chicken in the preheated oven for 20 minutes or until cooked. Remove breasts from the oven and place on a warm plate to rest. Place the pan juices back in the oven and reduce the liquid (approx 5 mins). Remove and stir through cream if using allow to warm through. Pour the juices over the chicken and serve with a fresh garden salad or creamy mashed potatoes.

Serves: 6

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