This was the 2nd time I have made the lemon chicken...it was just as good as the first time, and I even used bottled lemon juice and only marinated it for 2 hours this go round. I used a grill pan inside this time instead of an outdoor grill. I had trouble getting them to cook through, so I ended up slicing the chicken breasts and putting them back on the grill pan to finish cooking though.
As you can tell, I added a bit more to the salads to make them more substantial than just the bell pepper and sugar snap peas that Ina used. It made it more of an entree than a side salad. I really do love this chicken. YUM!--Carissa
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