Chicken Regina (Pollo de la Reyna)

Reyna is Spanish for queen, and Regina is the English equivalent of Reyna. Chicken Regina (AKA The Queen's Chicken) uses a tasty combination of lemon juice, dill, and the chili lime seasoning, Tajin. This dish was created by my daughter who loves to cook and create new recipes. The sauce is great over rice or baked potatoes, and the onions that come out of the bottom of the pan are delicious. 

​This recipe is not in Pieces of the Past because my daughter invented it after the cookbook was published. But I'm glad to share it with you because it is so good (and I'm a little bit proud of her). 

I don't have step-by-step photos, but what I have is enough to fling a craving on anyone! I hope you give this a try. 

Ingredients:
8 boneless skinless chicken breasts
1 cup onion, chopped
1/4 cup lemon juice
1 tsp. dill weed  
2 Tbsp. Tajin seasoning
salt and pepper to taste
1/4 cup butter
8 butter pats

Directions:
Preheat oven to 350 degrees. Place 1/4 cup butter in a 9x13 inch baking dish and put it in the oven until melted. Pat chicken breasts dry and place in the baking dish. Pour lemon juice evenly over chicken. Sprinkle half of the seasonings on the chicken. Flip the chicken over and sprinkle with the rest of the seasonings. Cover the chicken evenly with the onions, allowing some of the onions to fall into the pan. Place a pat of butter on top of each breast. Bake uncovered for 20 minutes. Flip chicken and return to the oven. Bake for another 20 minutes or until done. ​

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Pieces of the Past
here on my 
Etsy page