Filipino Chicken

Krista and I read somewhere that you should never leave the grocery store without buying lemons and onions. Seems slightly curious to me, but we use lemons a lot for our "house drink," so it usually works for us.

Ingredients:
-4 Chicken boneless breasts cut into medium sized pieces
-1 cup of freshly squeezed lemon juice;
-1 cup of good quality soy sauce;
-3 or 4 cloves of garlic, smashed but not chopped up (still intact);
-sesame seeds (toasted) for garnish;

Directions:
-cut chicken breasts into pieces
-combined lemon juice, soy sauce, and smashed garlic cloves;
-place chicken into glass baking dish, pour over lemon/soy/garlic as a marinade, cover dish with plastic wrap;
-marinade 12 hours or even better overnight until time to cook;
-preheat oven to 325 degrees (relatively low heat) & remove plastic wrap;
-cook covered tightly sealed with foil for approximately 25-30 minutes, and check degree of doneness (okay if still a little pink at this stage);
- raise heat to 350 degrees, cook an additional 10-20 minutes (depends on the oven) uncovered until chicken is done (I usually baste chicken with sauce a few times during this time).
-Toss on toasted sesame seeds after finished in the oven.

I got this recipe from a lady that I used to work for who owns and runs the best European-styple artisan bakery in Edmonton, which is called Tree Stone Bakery. I will call her "Nancy," and she is a very serious lady. Serious about bread and, well, everything. And that is part of the reason I no longer work for her. There was an incident I will only now refer to as the "twist-tie fiasco." Anyway, one of the great things about Nancy is that she did know a lot about food, and gave me this awesome recipe which she said is sort of the normal homestyle chicken recipe in the Philipines. The lemon and soy make the chicken very tender.

Good served over jasmine rice.