Here is a recipe to get you started. This was in the premier issue of the newsletter back in August, 2004. The original version suggested covering with aluminum foil. I no longer reccomend the use of aliminum for any purpose!!!
Recipe: Lemon & Pepper Chicken, by Sandra Yvonne Duke
Boneless skinless chicken breast
Black pepper (fresh ground if you have it)
Lemon juice (fresh squeezed is best!)
Preheat oven to 350.
Place chicken breasts in a glass baking pan.
Pour lemon juice overchicken until you have about ¼ to ½ inch standing in the bottom ofthe pan.
Place 1-2 tablespoons of butter on each chicken breast.
Coat with black pepper.
Cover and bake for 30 to 45 minutes (you may need to increase the time if the chicken isfrozen). Chicken will be juiciest if you spoon some of the juiceover the chicken every 10 -15 minutes. Uncover for the last 10 minutes of cooking for a more appealing look.
Serve over rice with Anasazi or pinto beans.
Serving tip: Chop up and mix together a little onion, tomato, andfresh jalapeno, to top beans.
Time-saving tip: Cook up a lot of this dish, and freeze for later use.
To really save time, cook 1 or 2 other easy bake chicken dishes at the same time, and freeze. It only takes a few more minutes to do this now, and will save and hour or two later in the week, without sacrificing variety.