Lemon Chicken (Israel)

Cooking oil/spray

2-3 chicken breasts

4 large or 6 small lemons

Olive oil

Rosemary, dried and crushed

Salt and pepper to taste

Preheat oven to 400°.

Sprinkle or spray the bottom of a 9 X 13-inch pan to keep chicken from sticking.

Cut chicken into smaller pieces and place in pan.

Grate the lemon peels and then juice them.  Pour the juice and peel over the chicken.  Add water until the chicken is covered with liquid.  Sprinkle with olive oil, rosemary, salt and pepper.