4 boneless chicken breasts
1-2 lemons
1/2 c. flour
4 tsp. salt
1 tsp. paprika powder
2 tsp. black pepper
Butter or oil for frying
1-2 tbsp. brown sugar
1/2 c. chicken bouillon
1/2 lemon in thin slices

Start 1 day in advance!

DAY 1: Grate the peel of the lemons and save for use next day. Squeeze out the lemon juice. Put the chicken breasts in the juice (in a plastic bag) overnight in refrigerator.

DAY 2: Mix flour, salt, paprika and pepper. Take the chicken out of the juice and cover both sides with the flour mixture. Fry lightly. Place the chicken breast in an oven-safe bowl, add the bouillon. Sprinkle sugar and lemon peel grated over chicken and place 1 lemon slice on each.

Bake in 347 degree oven for 10-12 minutes. Serve with rice (preferably wild rice mix) and lightly cooked miniature carrots, baby corn, and pea pods. Makes 4 servings.