2 split chicken breasts (bone in)
Preheat oven to 375ºF. Spray a square baking dish with cooking spray.
Unwrap the chicken breasts. Rinse and pat dry. Wet the chicken breasts on both sides with lemon juice. Sprinkle generously with lemon pepper and then with lemon-lime salt.
Lay the chicken breasts in the baking dish, bone side down. Bake for 40-50 minutes. Temperature inside chicken should reach 165ºF. Upper skin should be browned and juices should run clear.
Remove chicken breasts from baking dish onto a platter. Slice the meat off the bones. Serves 4.
The same basic process should work for boneless chicken breasts, but those require less cooking time.
Lemon juice helps the spices stick to the chicken. You can also add olive oil to help retain moisture.
Lemon pepper includes black pepper, dried lemon peel, and sometimes other spices. If you don't have it, substitute ground black pepper and the zest of one lemon. You can also juice the lemon over the chicken instead of using bottled lemon juice, or slice the lemon and line the bottom of the baking dish with the slices.
Lemon-lime salt can be found in liquor stores as a drink garnish. It has a very bright citrus note that makes it ideal for cooking. If you don't have any, then sea salt or plain table salt will do.