Honey Lemon Chicken Breasts

• 2 bone-in whole chicken breasts (12 to 16 oz. each), split in half and skin removed
• 1 Tbsp. soy sauce
• 1 Tbsp. snipped fresh parsley
• 1/4 tsp. grated lemon peel
• 2 Tbsp. honey
• 1 Tbsp. lemon juice
• 1 Tbsp. packed brown sugar
• 1/4 tsp. bouquet sauce
• 4 thin lemon slices

1. Score chicken breasts diagonally at 1-inch intervals, in diamond pattern, using a sharp knife.
2. Set aside.
3. In 9-inch square baking dish, combine remaining ingredients except lemon slices.
4. Stir to dissolve sugar.
5. Add chicken breasts, scored side down.
6. Coat with honey mixture.
7. Cover.
8. Refrigerate for 30 minutes.
9. Arrange breast halves scored side up on roasting rack, with meaty portions toward outside.
10. Cover with wax paper. Microwave at High for 13 to 15 minutes, or until chicken near bone is no longer pink and juices run clear, rotating rack 2 or 3 times and basting with honey mixture once.
11. Before serving, garnish with lemon slices.
12. Serves 4.

chicken breasts, soy sauce, parsley, honey, lemon juice, brown sugar, bouquet sauce, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003926 (may not work)