Lemon Garlic Chicken Breast

The origin of the lemon hasn’t been determined; science suggests it may be northwestern India, where they have been cultivated for more than 2,500 years. 

Arab traders brought the lemons to the Middle East and Africa sometime after 100 C.E. It’s believed to have been introduced into southern Italy around 200 C.E.; and was being cultivated in Egypt and in Sumer, the southern portion of Mesopotamia a few centuries later.

Back in the day, lemons were not widely cultivated as food: It was largely an ornamental plant, as were tomatoes, until about the 10th century. The Arabs introduced the lemon into Spain in the 11th century, and by 1150, the lemon was widely cultivated in the Mediterranean. Crusaders returning from Palestine brought it to the rest of Europe.

Lemons came into full culinary use in Europe in the 15th century; the first major cultivation in Europe began in Genoa. Lemons came to the New World in 1493, when Christopher Columbus brought lemon seeds to Hispaniola. Spanish conquest spread the lemon throughout the New World, where it was still used mainly used as an ornamental plant, and for medicine. Lemons were grown in California by 1751; and in the 1800s in Florida, they began to be used in cooking and flavoring.

Research Source: The Nibble

 

Lemons aren’t just for culinary use. Click here for a short article about “lemons for cleaning”. 

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If you love lemon and garlic, you will love our lemon garlic chicken breast recipe.

Lemon Garlic Chicken Breast

Copyrighted 2013, Christine’s Pantry. All rights reserved.

Ingredients:

1/4 cup olive oil

3 tablespoons minced garlic

1/3 cup chicken broth

1/4 cup lemon juice

1 teaspoon dried oregano

salt and pepper, to taste

4 chicken breast, boneless

Directions:

Preheat oven to 400 degrees.

In a bowl, combine olive oil, garlic, chicken broth, lemon juice, oregano, salt and pepper. Pour into a 9x13 baking dish. Place chicken breast on top of juice. Sprinkle chicken with salt and pepper. Drizzle olive oil over top of chicken.

Bake 30 to 35 minutes, until chicken is done. Cover pan with aluminum foil while chicken rest for 10 minutes.

Spoon a little juice over chicken, and serve. Enjoy!