If the chicken breasts I am using are thick, I'll add a piece of foil on top and using the back of a soup spoon, I'll pound it down to make it a little thinner.
Season each side of the chicken with salt, pepper, and oregano. Add 1 tablespoon shredded parmesan cheese to each side of the chicken breast.
Spray a medium sized skillet with cooking spray - turn on the heat to medium and heat the pan for 1 minute.
Carefully add each chicken breast to the skillet. Cook for 4 minutes per side. (It's ok if it's not fully cooked yet - we'll add it to the lemon sauce to finish cooking).
Remove the chicken from the pan. In the same skillet, add the 1 tablespoon of butter, and 3 cloves of garlic. Cook for 2 minutes, stirring often.
Add the juice of half a lemon and the 1/4 cup chicken broth.
Cook for 3-4 minutes. Add the chicken back into the skillet. Cook for 3 more minutes. Test to see if the chicken is done - should be 165 for doneness.
Add the zest of one lemon on top.
Serve this with rice, over egg noodles or mashed potatoes