I love this recipe for it's ease. I use frozen, skinless, boneless chicken breasts and it comes out wonderfully juicy in 45 minutes or less every single time (depending on how big the breasts are). I started doing the lemon/pepper thing this way, as I don't like the mixes for it since they have a "chemical" taste. I do this at least once every two weeks when things are hectic and I haven't thawed meat ahead of time. There is also very little prep and clean up for this as they're cooked in their own pouches. I serve with rice pilaf and steamed brocolli.