Warm Lemon Chicken Sandwich

2 Lemons
2 Tbsp. FRESH thyme leaves
pinch of salt and fresh ground pepper
4 Boneless skinless chicken breasts
2 garlic cloves
3 Tbsp. Extra Virgin Olive Oil
3 Tbsp. grated Parmigiano-Reggiano Cheese (Find this in the specialty cheese section of grocery store.)
1 Large Avacado
4 Kaiser Rolls, cut in half

In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, pinch of salt and fresh ground pepper. Add the chicken breasts and toss to coat, let marinade for couple of hours in fridge.

Preheat a non-stick skillet over med-high heat (I used an indoor grill pan-either will work). Add a couple of Tbsp. of Extra Virgin Olive Oil to pan, cook for 5-6minutes on each side, or until chicken is no longer pink. Remove to a cutting board and tent with foil.

In the meantime while chicken is cooling in foil. Mix garlic, 3 Tbsp. Extra Virgin Olive oil, and the Parmigiano-Reggiano cheese. Spoon onto the top half of Kaiser Roll. Bake at 400 until cheese is melted and Roll gets brown around edges.

Thinly slice chicken and layer on roll, add sliced avacado, sprinkle a little salt, and enjoy!