Lemon Chicken Appetizer
Cooking oil
2-3 lbs chicken tenders
4 large or 6 small lemons
Olive oil
Rosemary, dried and crushed
Salt and pepper
Sprinkle the bottom of a 9x13 pan with cooking oil to keep the chicken from sticking to the pan. Place the chicken tenders in the pan. Grate the rinds of the lemons, and then juice them. Pour juice and grated rinds over the chicken. Add water until the chicken is covered with liquid. Sprinkle with olive oil, rosemary, salt and pepper to taste. Scrape out the white membranes of the squeezed lemons, quarter the peels, and place them in the pan to bake with the chicken. Cover and bake at 400 degrees for 30-40 minutes, or until chicken is done. The liquid from the pan is great for bread dipping.
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