4 large chicken breasts

4 cups chicken stock

Juice of 1 whole lemon

1 tbs. of lemon pepper

1/2 tsp. salt


1. Marinate chicken breasts in 2 cups of chicken stock and lemon juice. Marinate for 2-4 hours in the refrigerator.

Preheat oven to 400 degrees.

2. In a deep pan, place chicken breasts. Sprinkle salt and lemon pepper evenly over all chicken breasts. Pour remaining 2 cups of chicken stock into pan.

3. Cover pan with foil. Use a knife, put a few slits in the top of the foil.

4. Bake for 50-60 minutes.