Lemon Pepper Chicken

Submitted by: Leon and Mary Brock

Attributed to: Mary Brock

Category: Poultry

Description: Leon's favorite!

Prep time: 30 minutes

Total time: 60 minutes

Servings: 4

Difficulty rating: 2

Ingredients:

2 1/2 pounds boneless, skinless chicken breasts cut in half

1/2 cup room temperature lemon juice

1/2 cup melted butter 

3 Tablespoons lemon pepper (divided)

2 tablespoons seasoned salt (divided) 

1 1/2 cup all-purpose flour 

1/2 cup butter

Special tools/utensils needed:

2  1 gallon ziploc bags

skillet

rimmed cookie sheet

tongs

Directions: 

1. Preheat the oven to 400F.

2. In one ziploc bag, combine the lemon juice, 1/2 cup melted butter, 1 tablespoon lemon pepper, and 1 tablespoon seasoned salt. Add the chicken. Shake the bag to mix well and coat the chicken with the marinade. Let sit at room temperature for 10 minutes. 

3. In the second ziploc bag, combine the flour, 2 tablespoons lemon pepper, and 1 tablespoon seasoned salt. When the chicken is done marinating, add 1 piece of chicken at a time to the second bag and shake to coat evenly. 

4. Place the butter in a skillet over medium-high heat. Brown the chicken; a minute or so each side should do it. Transfer each piece to the cookie sheet as it comes out of the skillet. 

5. When all the pieces have been browned, put the cookie sheet in the oven & bake for 10 to 15 minutes or until internal spot temperature is 165F.