2 skinless, boneless chicken breast halves
1 cup lemon juice
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup water
1/4 cup lemon grass
1/3 cup chopped fresh lemon zest
1/2 teaspoon lemon pepper
1/4 teaspoon lemon zest
50 lemon rind meatballs
COOK chicken in a large, heavy skillet over medium heat until cooked through and juices run clear. Remove skin from breasts and sprinkle lemon juice over all. Cook until chicken is cooked through and juices run clear.
STIR lemon juice into chicken broth. Cover meatballs and simmer in refrigerator.