Chicken:

4 skinless, boneless chicken breast halves (4 oz. each)
2 medium lemons
2 tbsp. olive oil
1 tbsp. minced garlic
1 tsp. black pepper
1 tsp. oregano
1 tsp. rosemary
1 tsp. thyme
1 tsp. salt

Grate peel from lemons. Set aside. Cut lemons in half and squeeze to make 1/4 cup juice. In a large resealable plastic bag, combine 1 Tbsp. of the lemon peel, lemon juice, olive oil, garlic, pepper, oregano, rosemary, thyme and salt. Score chicken. Add chicken to bag and squeeze to coat chicken completely. Refrigerate for 1 hour, turning bag occasionally. Lightly brush chicken with lemon butter.

Bake chicken at 400°F in a greased pan for 15 minutes. Turn chicken, brush again with lemon butter and bake another 15 minutes. Garnish with lemon wedges and fresh herbs.

Lemon Butter:

1 tsp. reserved lemon peel
1/4 c. softened butter
1/2 tsp. minced garlic
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper

In a small bowl combine all ingredients. Mix well and melt.