1 pkg. chicken breasts, boneless and skinless butter lemon pepper paprika 3/4 c. water chicken bouillon granules minced garlic salt and pepper Rub the chicken breasts with butter and sprinkle with salt and pepper. Then generously coated each piece with lemon pepper and paprika. In a small bowl, mix

Lemon Herb Roasted Chicken Yield: 6 servings 4 lb fryer or roasting chicken 1/4 cup onions; chopped 2 Tbsp margarine or butter juice of one lemon 1/2 tsp salt 1 Tbsp fresh parsley or dried parsley flakes 1/4 tsp leaf thyme 1/4 tsp paprika Rinse chicken well and pat dry; remove any excess fat. Place

CROCKPOT LEMON-GARLIC CHICKEN Yield: 6 Servings 3 lb Chicken 1/2 c Lemon juice 1/2 c Garlic cloves; crushed 1 ts Seasoned salt 1 ts Poultry seasoning 2 ds Tabasco 1 c White wine Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone chicken.

1 cup FF sour cream 1 Tbsp fresh dill, minced 1 tsp lemon pepper seasoning 1 tsp lemon zest 4 boneless, skinless chicken breast halves Combine sour cream, dill, lemon pepper and lemon zest in small bowl. Spoon 1/4 of the mixture in the bottom of crockpot. Arrange chicken on top in a single layer.

Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with

Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to crockpot. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits.