Lemons are by far my favorite citrus fruit. I may have mentioned this before, but since moving farther south, from my original Chicagoland area, I have fallen in love with sweet tea and lemons. I had my first Arnold Palmer earlier this year and it was amazing! An Arnold Palmer for those who don’t know what it is it is half sweet tea half lemonade. I previously made cilantro and lime chicken in parchment paper and since I love lemons and that recipe came out great, I wanted to try that same concept but with lemons. Now depending on how thick the chicken is will depend on how long the cooking time will be. I layered the lemons, added some pepper and then the chicken and more pepper so that both sides could have pepper on them.
Lemon Pepper Chicken in Parchment
Ingredients:
Per package
1 lemon, thinly sliced
Fresh ground salt and pepper to taste
1 boneless skinless chicken breast
Olive oil
Directions:
1. Preheat oven to 400 degrees
2. Thinly slice the lemon and place two rows of them in the middle of a piece of parchment paper, add pepper on top of the lemons, then your chicken breast, finally topped with salt and pepper to taste. I spray mine with some olive oil, and fold up the parchment paper
3. Place in the oven for 30 minutes or until cooked through.
A book, coffee, and the park 
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