Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
Grate enough peel from 1 lemon to measure 1 tsp. zest; squeeze juice from zested lemon. Mix lemon zest and juice with vinaigrette and dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture.
Cut remaining lemon into 7 slices; tuck under chicken breasts on baking sheet.
Bake 50 to 55 min. or until chicken is done (165°F).
Garnish with additional dill sprigs before serving.
Drink plenty of water before meals or parties to help curb your appetite and better manage food choices and portions.
Cooking chicken with the bones and skin makes for more flavorful and juicier chicken breasts.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
7 chicken breasts
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.