Boy Lisa's menu sounded GREAT ... here is yet another choice for you ...
WE LOVE lemon chicken the trick to this is to pound (explained) it well -- never dry and ver tender.

Lemon chicken
3-4 chicken breasts
1-2 fresh lemons
fresh parsley (snip the leaves up with sissors)
1 tlb butter

after skining & rinsing them take you chicken breasts and "pound" them. I do that this way ... i place one on my cutting board down in the sink this is so that spatters land on the sides of the sink instead of my walls ... others do this in a ziploc bag but that does not fare well for me :) Any way ... turn them so that the side with the membrane is up and pound it with a meat mallot and then do the other side and then again on the first this tins out the chicken making it tender. If you have a butcher at a meat market he might take your fresh breasts and run them though the "cuber" if you ask him too.

do the above with all of the breasts

sautee quickly all of the breasts in the butter, i squeze the lemon on them now as well -- sprinkle with fresh parsly as they sautee. I place a thin slice or 2 of the lemon on each breast and let it cook with it and serve it with the lemon slice too it looks pretty :)

after the chicken is cooked (it will be done in miniutes as it is so thin) remove from the pan and pour in some more lemon (concentrate is okay here) and "degalze the pan" with it -- ie let it sizzle up in the pan with the "drippings" and pour this over the breasts and sprinkle with a little more fresh parsley.

I do not worry too much about serving really hot (that's nice tho) as this dish ahs lots of flavor and does not need to be hot to taste good!

serve this with a mix of brown and white minuite rice (that's easiest)

green beans cooked with some peanuts & seseme seeds would be good with this too ...

parmesan potatoes are good too but i'm tired look up the recipe it is here at tkl just do a search i think on this board or an advanced search should turn it up :)

good luck!
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