| 1. |
Place the chicken in a gallon size zip lock bag. Add the lemon juice and marinate for 1 hour. |
| 2. |
Preheat oven to 375 °F (190 °C). |
| 3. |
Place chicken in a 9x13" baking dish. Pour the lemon juice from the bag on top of the chicken. |
| 4. |
Cut the butter into 4 pieces. Add to baking dish. Sprinkle the lemon pepper seasoning evenly on top of chicken. |
| 5. |
Cover with foil and bake 30-35 minutes, or until juices run clear. |
| 6. |
Remove dish from oven and let cool for 10 minutes. Take the chicken and place in a medium size bowl and using two forks shred. Serve in taco shells. |
| 7. |
Note: if you think the chicken seems a little dry you can pour some of the lemon butter juice from the pan into the chicken. |
