To die for. Lemon Chicken Breast

Lemon Chicken Breast:
¼ C extra virgin olive oil
3 Tblspn minced garlic
1/3 C white wine
1 Tblspn lemon zest (2 lemons)
2 Tblspn fresh lemon juice
1 ½ tsp dried oregano
½ tsp dried thyme
Kosher salt and coarse ground pepper
4 ea 8 oz chicken breast
1 ea lemon
Preheat oven to 400 degrees
Warm olive oil in a sauté pan over medium low heat, add the garlic and cook for just a minute, don’t allow to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp salt. Pour into a 9 x 12 baking dish.
Pat dry the chicken breast, and brush with olive oil, sprinkle them with kosher salt and coarse ground pepper. Cut lemon into 8 wedges and tuck among the chicken breast.

Bake for 30 to 40 minutes until chicken is done and lightly browned. You can place them in a broiler and brown them if needed. Cover the pan tightly with foil and allow to rest for 10 minutes. Serve on sautéed spinach with the pan juices.