1 1/2 pounds chicken thighs, skin removed
6 oz. pepperoni, thinly sliced
2 lemons
1 bunch fresh basil
salt
freshly ground pepper, to taste

Grate zest (that's the rind) from 1 1/2 lemons on mid-size holes of box grater, taking care not to include any white pith (it's bitter). Save these "naked" lemons. Then put the clean, skinless chicken thigh with the lemon zest, sliced pepperoni, salt and freshly ground pepper in a bowl and "marinate" preferably overnight, but at least an hour.

Heat a pan over medium-high heat, then add chicken/pepperoni/zest. Shake the pan until it gets going, i.e. the pepperoni starts releasing some fat, to ensure the chicken doesn't stick. In a few minutes, this will start to brown the chicken. Brown on both sides, turn down heat to med-low, then put a lid on the pan and let it cook while you work on the lemons.

Meanwhile, cut the pith off the outside of the 1 1/2 lemons, and cut out flesh, taking care to not include any pith or seeds. Then dice the flesh. Add that to the chicken in the pan. It will make a nice sauce for the chicken after a few minutes. Adjust the amount of seasoning - I usually add more freshly ground pepper. While the chicken is cooking for a few more minutes, julienne your basil (i.e. cut in thin slivers by rolling up bunches of basil leaves and slicing). You may want to julienne a whole bunch of basil, as you'll want to have some with every bite of chicken.

When the chicken is done, serve topped with the pepperoni slices and the lemon pan sauce as well as plenty of julienned basil.

This recipe is adapted from the wonderful "Recipes 1-2-3" by Rozanne Gold. I cut down the fat by removing the unnecessary chicken skin and reduced the amount of lemon used (too strong without the skin). As Ms. Gold suggests, we like to serve this with an Italian red such as a Montepulciano de Abruzzo (inexpensive is fine) or a gutsy white wine that can hold up to the lemon.

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