Ingredients:

4-6 lrg boneless, skinless chicken breast

1/4 cup oil

2 sticks sweet cream, un-salted butter

1 tbl lemon pepper seasoning

1 tbl smoked garlic powder or reg. garlic powder

1 tsp spanish paprika or reg. paprika

2 tsp cumin

2 tsp sea salt

ground black peppercorns to taste or reg. black pepper

1 xlrg lemon, juiced

Directions:

1. 375° oven. Rinse chicken under running water and discard excess fat and tendon on sides of chicken breasts. Place in deep dish with a couple tablespoons of salt. Let chicken brine in fridge as long as possible.

2. Discard brine water, rinse chicken again under running water and pat dry with paper towels. Coat chicken well in oil of choice.

3. Blend the dry seasonings together and coat chicken on all sides. Squeeze juice from half the lemon to cover evenly. Use plastic wrap and let marinate in fridge at least an hour is ideal. Place sticks of butter and remaining fresh lemon juice in baking dish and allow butter to melt.

4. Blend butter & lemon. Place chicken in dish and spoon lemon butter over the tops and sides. Add a few dashes of additional pepper.

5. Cover and bake approx. thirty minutes. Uncover and finish baking about twenty minutes.

6. Spoon lemon butter over the tops several times while baking uncovered. Check internal temp. to be at least 165°.

7. Bake time is determined by thickness of chicken.

Bon Appetit!