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Published: Sunday, 2/9/2014

Dinner Tonight: Honey-Lemon Chicken

Honey and lemon always go together, as anyone knows who has ever had a cold. Put them together with chicken, and you’re really talking. This recipe for Honey-Lemon Chicken comes to us from Sherry Wesolowski, of Maumee. It is a great way to make a dinner out of leftover cooked chicken.

Honey-Lemon Chicken

2 cups diced cooked chicken

2 tablespoons honey

1 tablespoon melted butter

1 cup cooked green beans

1 can cream of celery soup

1 teaspoon lemon juice

Dash garlic powder

Dash pepper

Dash poultry seasoning

Dash rosemary

Dash sage

2 cups cooked rice

Sliced almonds

Directions: Mix chicken, honey, butter, green beans, soup, juice, and spices. Heat over medium-high heat in a large pot, stirring frequently, until the ingredients have formed a sauce. Serve over rice, with almonds sprinkled on top.

— Sherry Wesolowski

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.



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