Lemon Love Chicken

 On a very hot day when the stove was not an option, this creamy lemon bake was born.....

This is a fabulous recipe to make on those very hot nights when you just want to pop something in the oven. It's super fast to put together and is ready in about half an hour. Serve with rice / couscous and a salad if you like. This is one of those eyeball-the-quantities kind of recipe and very adaptable. 

INGREDIENTS

Boneless, skinless chicken breasts

1 cup sour cream

1 egg

Good amount of grated cheddar cheese

Zest of 1/2 a lemon

2 tsp lemon juice

Pinch nutmeg

Salt and pepper

1 tsp dried herbs of choice (Italian/thyme/oreganum)

*optional others: paprika, garlic powder

Small broccoli florets

Sliced mushrooms

METHOD

Preheat the oven to 180 degrees Celsius (170 for fan assisted ovens).

Grease a suitable oven dish.

Season the chicken (slice in half if very thick) and put in the dish.

Mix together all the other ingredients and spoon over the chicken.

Add some more cheese on top.

Do not cover the dish.

Bake for about 20 - 25 minutes and check. The cheese should be nicely browned on top.

Let bake for a total of about 35 minutes - all ovens are different, your chicken might be ready sooner or later! The chicken should be done, nice and juicy; take care not to bake too long = dried out tough chicken!

NOTES

Use any cheese you have on hand

Use any herbs you like 

Serve with a nice crisp Sauvignon Blanc

Don't cut the chicken into small pieces - it will dry out faster