1¼ pound boneless, skinless chicken pieces (i.e. breast or tenders)
¼ teaspoon freshly ground black pepper
2 tablespoons fresh or dried parsley
½ lemon, thinly sliced
2-3 sprigs of thyme
1 tablespoon fresh or dried oregano leaves
Prepare the chicken first by placing each piece in a separate plastic bag or between two sheets of clear plastic wrap or wax paper. Pound each one down with a meat tenderizer or mallet to thin out the pieces.
Season each piece of chicken by generously adding the ⅛ teaspoon salt, the pepper and the parsley. Set aside.
To the bottom of a saute pan, add salt. This helps to prevent the chicken from sticking. Add the olive oil, and heat it gently, then add the chicken.
Cook for 3-5 minutes on one side, then flip. Add the fresh oregano and thyme and the lemon slices. Cook for an additional 5 minutes.
Remove from heat and set aside, covered, for a few minutes before serving. Serve with rice, couscous or pasta.