Servings: 4 to 6

3 Tbsp cracked peppercorns 3 Tbsp cracked peppercorns
1 Tbsp rosemary dried 1 Tbsp rosemary dried
1-1/2 Tbsp coconut oil 1-½ Tbsp coconut oil
3 chicken breast boneless skinless cut in half 3 chicken breast boneless skinless cut in half
2/3 cup lemon juice ⅔ cup lemon juice

Combine all ingredients (except the chicken) for the marinade.
Pour over the chicken and marinate in a large container and put in the refrigerator for at least 3 hours, or overnight.
Roast chicken in oven set at 375F for 30 minutes or until center of chicken is no longer pink and juices run clear.

Freezer Assembly Instructions  Freezer Assembly Instructions
Combine all ingredients in large freezer bag and place in freezer.  Combine all ingredients in large freezer bag and place in freezer.
Thaw and Cooking Instructions  Thaw and Cooking Instructions
Remove from freezer and thaw in refrigerator.  Allow to sit at room temp 30 minutes before cooking.   Place contents in baking dish and roast at 375 for 30 minutes or until center of chicken is no longer pink and juices run clear.  Remove from freezer and thaw in refrigerator.  Allow to sit at room temp 30 minutes before cooking.   Place contents in baking dish and roast at 375 for 30 minutes or until center of chicken is no longer pink and juices run clear.