Brian's All-Purpose Lemon Pepper Chicken

This stuff is amazingly versatile -- it makes a great sandwich, goes nicely with almost any side dish (Italian, Greek, Mexican work especially well), and even makes an excellent ingredient in a chicken Caesar salad.

• 2 lbs boneless chicken breast
• 2 lemons
• extra virgin olive oil
• 3 cloves garlic, chopped or crushed
• crushed black pepper to taste

Squeeze the lemons; mix with olive oil sufficient to cover the chicken in your marinade container. Add garlic and pepper. Marinate for at least an hour, then broil or grill.

Suggestions

• Mexican-style Grilled Chicken -- substitute lime juice for the lemon juice and add crushed cumin seed; soaking your favorite dried pepper in the oil overnight might be a good idea as well but I've never tried it.
• Greek-style -- Add cinnamon to the marinade to taste.
• Side dish suggestions include Spaghetti Aglio e Olio, risotto, couscous, rice pilaf, and even just plain old Japanese-style steamed white rice, but strangely enough I don't think it would go too well with any sort of potatoes except french fries and chips.
• As stated above, it makes a great sandwich. Put it on a good French roll or something similar; rye would work nicely as well but multi-grain would probably clash with the lemon.
• Also a good garnish for salads; it's part of the classic Chicken Caesar Salad (the lemon and garlic complement the lemon and garlic in the Caesar dressing).