Jamaican Chicken

  We seem to be on a chicken diet lately. This recipe for chicken breasts from the Des Moines Symphony’s cookbook FanFare has a different flavor twist to it. 

  The oven time was right, however, I had to leave mine in too long and so it did dry out some. Still, I was the only one who thought so. The flavor is quite good and we will have it again. It was certainly easy to make and did not involve a lot of dirty dishes. This is always a plus in my book.

  Next time I will try it with skin on chicken breasts as it does not call for skinless and I think the skin on are always moister. However, you also add calories that way. This was one large breast from our local Fareway store’s meat counter and I cut it in 4 pieces. One for each of us and one for lunch tomorrow. With a baked potato, it was a easy meal and used all of my oven space. 

  If you do not like soy sauce this is not the recipe for you as you can taste the soy sauce even with a fairly small amount. However we all like it and I always have wine on hand so used that. I do think the lemon juice would be very good also.

Jamaican Chicken  

  Place 4 chicken breasts in baking dish. Mix ⅛ cup soy sauce, ¼ cup dry white wine or ⅛ cup lemon juice and two cloves of crushed garlic; pour over the chicken. Sprinkle generously with thyme. 

  Bake at 350° for 40 to 45 minutes. Baste every 10 minutes. Salt and pepper to taste.

*Keep in mind that soy sauce is salty.