• Prepare the glaze according to directions below. Set aside.

For the Chicken

• Preheat oven to 400°F.
• Cover a baking sheet with aluminum foil then spray it with nonstick spray.
• Pat the chicken pieces with a paper towel to dry.
  4 boneless, skinless chicken breasts
• Place chicken on the baking sheet and brush it with olive oil. Sprinkle with herbs de Provence. Salt and pepper both sides of the chicken.
  1 tablespoon olive oil, Herbs de Provence, Kosher salt and freshly ground black pepper
  
• Cook for 15 minutes.
• Take the chicken out of the oven.
• Brush both sides of the chicken with the prepared lemon glaze.
  
• Place the chicken back in the oven and bake a total of 10-15 minutes. Every 5 minutes, brush lemon glaze over the top of the chicken pieces. The total cooking time should be 30-40 minutes depending on the size of the chicken breasts.
  
• Take the chicken out of the oven and place the pieces on a plate. Cover loosely and let it rest for 5 minutes. When ready to serve, place the chicken on a plate and drizzle with lemon glaze.

For the Lemon Balsamic Glaze

• Spray a small saucepan with cooking spray.
• Pour the honey into the pan, and bring it to a boil.
  ¼ cup honey
• Boil at med-low heat for 5 minutes or until the honey turns a darker golden brown.
• Turn down the heat and slowly add lemon juice, balsamic vinegar, lemon zest, salt, and pepper.
  ½ cup balsamic vinegar, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon lemon zest, Kosher salt and freshly ground black pepper
• Whisk well and bring back to a boil.
• Boil over low heat until the honey-vinegar mixture has reduced 10-15 minutes.
• Whisk often.
• The glaze will thicken so once it has reduced, take it off the heat and reheat right before drizzling over the chicken. (This sweet vinegar reduction is called a gastrique. I love learning cooking tidbits like this.)