Chicken with Olives and Lemons

2 Tsp Grated Lemon Rind
1/4 cup Fresh Lemon Juice
1 Tbsp Extra-Virgin Olive Oil
1 1/2 Tbsp Minced Fresh Garlic
4 (6-ounce) Skinless, Boneless Chicken Breast Halves (halved crosswise)
Cooking spray
2 Tsp Chopped Fresh Oregano
1/2 Tsp Chopped Fresh Rosemary
1/2 Tsp Freshly Ground Black Pepper
15 Oil-Cured Olives (pitted and sliced)
1 Large Shallot (sliced)
1 Lemon (thinly sliced)
Preheat oven to 400°. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Sprinkle chicken evenly with oregano and the next 4 ingredients (through shallot); top with lemon slices. Bake at 400° for 20 minutes. Remove chicken from oven. Preheat broiler to HIGH. Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.
Recipe from Cooking Light