1 1/2 pounds skinless, boneless chicken breast halves
1 (3 ounce) package lemon flavored Jell-O mix
1 cup water
2 teaspoons lemon zest
1 drop green food coloring
1 (16 ounce) can frozen lemonade concentrate
2 lemons
In a mixing bowl, mix crushed pineapple, lemon zest, green food color and lemonade concentrate. Place chicken into the gelatin mixture, and shake vigorously to coat. Cover, and refrigerate at least 1 hour before cooking.
Preheat oven to 350 degrees F (175 degrees C).
Using your hands, remove chicken from gelatin mixture, and discard. Place chicken in a large resealable plastic bag. Use your fingers to flatten mixture, and squeeze juice onto the inside of the bag. Seal bag and shake again until custard is completely dispersed.
Place chicken in the oven for 1/2 hours, turning once to coat. Reduce heat to medium-low, and pour chicken into a 9x13 inch baking dish.
Bake uncovered at 350 degrees F (175 degrees C) for 50 minutes.
Remove chicken from waxed paper, and brush with egg wash. Quickly pour lemon juice mixture onto baking dish. Top with sliced lemons.