8 skinless, boneless chicken breast halves
1 lemon, peeled and sliced
1/2 cup white sugar
1 (14 ounce) package frozen mixed vegetables
1/2 cup chicken broth
3 cups water
1 cup chicken broth
8 slices fresh lemon pepper
1 (1 ounce) square unsalted butter
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken and lemonade in a medium saucepan and cover with cold water. Bring water to a boil, and place mixture over low heat for 10 minutes, or until chicken is no longer moist.
Remove from water, and shred with a slotted spoon. Drain thoroughly, leaving juices in pan.
Place chicken, lemonade, vegetables, chicken broth, and water in blender or food processor, and process until well blended. Stir in lemon pepper, butter, and squeeze lemon juice into pan.
Transfer chicken mixture over chicken mixture to a 9x13 inch baking dish. Sprinkle chicken mixture with lemon pepper.
Bake, covered, at 350 degrees F (175 degrees C) for about 20 minutes. Turn (bake uncovered) once, and allow chicken to cool completely.