An easy way to jazz up boneless chicken breasts for the Fall season. Good enough for gourmet guests.
6 boneless, skinless chicken breast halves
Juice of 1 large or 2 small lemons
1 cup dry plain bread crumbs
1/3 cup grated Parmesan cheese
3 - 4 tablespoons cranberry juice concentrate
Preheat oven to 400 degrees. Arrange chicken pieces in a lightly oiled roasting pan. Pour lemon juice over and season with salt and pepper. Cover and bake 35 - 40 minutes.
Meanwhile, in a medium bowl, mix together bread crumbs and cheese. Stir in cranberry juice concentrate. Mixture should be moist, but not soupy.
Remove chicken from oven, uncover, and spoon breadcrumb mixture over the top of each piece of chicken. Carefully spoon some of the pan juices over the top. Broil 3 - 5 minutes, or until topping is golden. Serves 6.
Serving suggestion: Because this is slightly sweet, it goes well with a salty Greek-style salad with feta cheese and olives and steamed green beans with lots of garlic.