@Chele - I'm trying to remember where I got the lemon pepper chicken recipe from! If I remember correctly this is what I used: 2 chicken breasts halved, lawry's lemon pepper seasoning, freshly ground black pepper, and lawry's seasoned salt. I cooked it in the oven on 325 for about an hour. The sauce was made from 1/2 bottle Cavit's Pinot Grigio, 6 tbsps unsalted butter, and half of a lime. I brought it to a boil and let it simmer for a while (less than ten minutes). Then I poured the sauce on the chicken when it was done, turned off the oven, and put the chicken back in for 15 minutes. What I would change next time: make extra sauce and cook the chicken a bit less cause it came out dry (but teh sauce really made a difference.
@Anonymous - I was asked to post the recipe for Contessa's Lemon Fusilli with Arugula. Here is a site that has it.