Lemon Pepper Chicken II Recipe

Ingredients
<br>- ⅔ cup dry lemonade mix
<br>- 2 teaspoons ground black pepper
<br>- 1 (16 ounce) bottle Italian-style salad dressing
<br>- 6  skinless, boneless chicken breast halves
<br><p></p>Directions
<br>step 1: To Marinate: In a nonporous glass dish or bowl combine the lemonade mix, pepper and salad dressing. Mix well. Add chicken and toss to coat; cover and refrigerate for 8 to 12 hours to marinate.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: Remove chicken from marinade, discarding any remaining marinade, and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until chicken is cooked through and juices run clear.
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Ingredients
- ⅔ cup dry lemonade mix
- 2 teaspoons ground black pepper
- 1 (16 ounce) bottle Italian-style salad dressing
- 6 skinless, boneless chicken breast halves

Directions
step 1: To Marinate: In a nonporous glass dish or bowl combine the lemonade mix, pepper and salad dressing. Mix well. Add chicken and toss to coat; cover and refrigerate for 8 to 12 hours to marinate.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Remove chicken from marinade, discarding any remaining marinade, and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until chicken is cooked through and juices run clear.

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