Lemon Chicken Oregano

Shocking!... Another recipe from eatbetteramerica.com. I haven't had lemon pepper chicken in so long, and I found this recipe that added a little twist with oregano. I had some fresh oregano in my little herb garden, so I used that in addition to a little dried oregano. I also sprinkled some fresh oregano on top of the chicken after it finished baking. Aubrey kept repeating that he loves lemon pepper chicken, so I'm sure this will be cooked again and again. The best part about cooking this is that it doesn't dirty up too many dishes... and it's quick.

Ingredients:
2boneless, skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon no-trans-fat margarine or butter, melted
3/4 teaspoon dried oregano
1/2 teaspoon lemon pepper seasoning
1/8 teaspoon salt
fresh oregano, lemon thyme, or parsley for garnish (optional)

Directions:
1. Heat oven to 375°F. Coat small baking dish with cooking spray. Place chicken in a single layer in dish. Pour lemon juice and margarine over chicken. Sprinkle with oregano, lemon pepper, and salt.
2. Bake about 15 minutes, or until a thermometer inserted in thickest portion registers 160°F and juices run clear.
3. Serve drizzled with pan juices. Sprinkle with parsley or chives.

Nutritional Info:
Calories 160 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 75mg; Sodium 350mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 26g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 2%; Iron 6%