Honey-and-Lemon Baked Chicken

Preheat the oven to 375°F. Place half a chicken breast between two sheets of waxed paper. Using a meat grinder, rolling pin, or the bottom of a small skillet, gently mash the chicken until smooth. Repeat with the remaining chicken.Melt the butter and honey in a small saucepan over medium-low heat. Stir until smooth.Place the chicken in a baking dish large enough to fit it in a single layer. Season with salt and pepper. Drizzle the warmed honey mixture over the chicken and place the lemon slices on top.Cover the roasting pan loosely with foil and bake until the chicken is opaque and firm to the touch, about 20 minutes.Pour the juice from the bottom of the roasting pan over the chicken and lemon several times. Sprinkle rosemary over the chicken.