Lemon Chicken with Thyme & Garlic

3-4 Skinless Chicken Breast (beaten to equal thickness)
2 Tablespoons grated lemon peel
½ cup lemon juice
2 garlic cloves, crushed
2 teaspoons thyme
1 ½ teaspoons salt
1 teaspoon pepper
¼ cup melted butter
2 lemons, thinly sliced

Wrap chicken breasts between plastic wrap, beat them until they are
all the same thickness. Wash chicken, dry and arrange in a single
layer in a large shallow glass baking dish.

In a small bowl, whisk together lemon peel, lemon juice, garlic,
thyme, salt and pepper. Spoon lemon mixture over chicken; refrigerate
for 3 to 4 hours, turning several times to coast well.

Remove chicken from marinade and drain well, reserving marinade.
Arrange chicken in a 13x9x2 glass baking dish. Brush with melted
butter.

Bake at 425 degrees for 25 minutes.

Begin basting the chicken with the reserved marinade and bake for about 30 minutes longer, basting several times. Chicken should be browned and cooked through.
Internal temperature should be 165 degrees.

Garnish chicken with lemon slices. You can boil any remaining
marinade for 1 minute and spoon a little over the chicken just before
serving or serve separately.