2 tablespoons lemon juice
1 teaspoon lemon peel
2 tablespoons Worcestershire sauce
1 tablespoon vegetable oil
1 (10 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Using a knife or pastry blender, remove skin from chicken breasts. Place breasts in a shallow dish or bowl. Sprinkle lemon juice over breasts. Cover, and marinate at least 2 hours in refrigerator.
While breast is marinating, combine Worcestershire, oil, and lemon peel in a small bowl. Place chicken into a glass baking dish, and brush with lemon juice mixture.
Bake chicken in preheated oven for 45 minutes.
Remove chicken from oven. Remove breast and pat dry. Pour lemon mixture over breast. Cover, and refrigerate 6 hours.
Remove chicken from marinade, and cut breasts into 1/4 inch slices.
Remove breasts from marinade, and brush with lemon juice mixture. Place hearts into baking dish. Cover, and refrigerate overnight.
Remove chicken from marinade, and brush with marshmallow creme. Cover, and refrigerate 4 hours. Remove breasts from marinade, and brush with lemon juice mixture.
Remove breasts from marinade, and brush with lemon juice mixture. Cover, and refrigerate overnight before serving.
⭐ ⭐ ⭐ ⭐