- 1/8 cup fresh lemon juice
- 1 tablespoons molasses
- 1 teaspoons Worcestershire sauce
- 1 tsp minced garlic
- 6 oz boneless, skinless chicken breast
- lemon wedges
- parsley sprigs
Combine first 4 ingredients in a non-reactive dish and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 425 degrees. Remove chicken from dish, reserving marinade, and arrange in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper. Bake at 425 degrees for 20 minutes, basting occasionally with marinade. Bake without basting for 20 minutes more or until chicken is done. Serve with lemon wedges and garnish with parsley, if desired.