Corn-fed Chicken with Lemon and Pepper

Free range chickens, especially if they are corn fed, are nothing short of wonderful.  They are meaty, moist and ever so tasty.  These chickens ask only for a simple treatment to bring out the best flavor.  Lemon and chicken was a match made in heaven.

Serving Size: 4
-= Ingredients =-
4 Chicken breast
4 Lemon ; juiced
2 tablespoon Olive oil
Pepper corns ; roughly ground

-= Instructions =-
grind a prodigious amount of pepper and place in a plastic bag large enough to hold all the chicken breasts.  Add the lemon juice, the olive oil and the chicken breasts. It is best to use a fork to stick some holes in the chicken so that the marinade permeates the meat. Marinade for several hours or overnight.

Grill the chicken breasts on the barbeque, under the oven grill or in a halogen oven.  Cooking time will vary depending on which equipment you choose, but 25-30 minutes is a good average time.

There is so much meat on free-range chickens that you will probably have leftovers, but ½ a breast per person is probably too little unless you serve several side dishes or a filling starter.

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