I had such good intentions to post my last part of “Some of My Favorite Comfort Foods” and this recipe on Mother’s Day; however the last two days have been crazy busy and I did not have time to blog (I know, very sad). I saved this recipe for the last as part of “Some Of My Favorite Comfort Foods” because it is one of my mom’s recipes. I remembered many a Sunday dinners having Lemon Peppered Chicken. Because my mom was a busy working mom Sunday was really the only night of the week that she had time to cook (hence why I started cooking at such a young age). Her Lemon Peppered Chicken was always so yummy (even for the pickiest of eaters-cough, cough-my siblings (Rachel, Rebecca, and Matthew) and so easy to make. My mom would always make enough to have left overs to make chicken salad sandwiches and chicken cesar salads or just reheated and eaten plan. The the butter and the lemon juice help make the chicken extremely moist and tender.
4 chicken breasts (I use ones with the skins removed and off the bone)½ cup butter, melted
3 Tablespoons lemon juice (you can use fresh if you have it or on the juice isle of your grocery store you can buy it bottled; I usually used bottled since I always have it on hand)2 teaspoons lemon pepper seasoning
Preheat oven to 375 degrees. Arrange chicken breasts in a 9×13 inch glass pan. Add lemon juice and lemon pepper seasoning to melted butter. Pour butter mixture evenly over chicken. Bake at 375 for 40 minutes or until thoroughly cooked.