Chicken With Roast Lemons and Green Olives
Recipe from Everyday Food  Jan./Feb. 2007

2 lemons, washed, ends trimmed, cut into 12 1/4" slices,
   plus zest and 2 tbsp. juice (from a 3rd lemon)
Salt and Black Pepper
1/2 cup plus 1 tbsp. all-purpose flour - (optional)
4 boneless, skinless chicken breasts
3 tbsp. olive oil
5 garlic cloves, minced
1/4 cup dry white wine
1 cup canned chicken broth
1/2 cup pitted green olives, sliced
1/4 cup chopped parsley

1. Preheat oven to 325 deg.  Line a baking sheet with 
parchment paper (or spray with Pam).  Arrange lemon
slices in a single layer on paper, sprinkle with pepper.
Roast, turning slices over halfway through, until lightly
browned around the edges, 25 to 35 min.  Set aside.

2. After lemons have roasted 20 minutes, place 1/4 cup
flour in a shallow bowl.  Season chicken with salt and pepper;
coat with flour, shaking off excess.  In a large skillet, heat
oil over medium-high heat.  Add chicken and cook until
browned, 3 to 4 minutes per side.  Remove and set aside.

3. Add garlic to skillet; cook 30 seconds.  Add wine and
cook, scraping up browned bits from bottom, untiil reduced
by half, about 1 minute.  Whisk in remaining tablespoon of
flour; cook until just starting to brown, about 30 seconds.
Add 1/4 cup broth, whisking until combined.  Add remaining
broth, olives, zest, and lemon juice.  Return chicken to the
skillet.  Bring to a boil, reduce to a simmer, and cook, 
turning chicken once, 8 to 10 minutes.  
Add roasted lemons and parsley; stir to coat.  Serve.

HINT:  Go easy on the salt.  The lemon juice brings out
the salty flavor.

Note 1:  This recipe is delicious and would be great served
over angel hair pasta with a little goat cheese on top.  

Note 2: We used the left-overs on a pizza with onion, 
bell pepper, jalapeno pepper, zucchini and squash 
sauted in olive oil, a little salt, pepper and Italian Seasoning.  
Then we added Feta and a little Mozzarella cheese on top.
Goat cheese would be great too.      Talk about good!!!