Lightly toast 3 to 4 slices of bread with the crusts removed or small flat breads. Make sure it is toasted through. Let cool completely.

In your food processor with grater blade in, add pieces of the toast until all is grated. Add salt and pepper and set aside.

Preheat oven to 350°F.

In a shallow bowl beat egg well.

Add chicken breasts to the egg and cover completely with the egg, reaching into the crevices of the breast.

Place the egged chicken into the breadcrumbs and thoroughly coat each breast.

Lightly coat the baking sheet with oil and place each breast on the baking sheet.

Place in the middle of the oven and cook for 20 minutes.

In a small saucepan, whisk cornstarch into lemon juice until smooth.

Add butter, honey, soy sauce, and garlic over low heat.

Stir until sauce bubbles and begins to thicken.

Take your lightly browned chicken breasts out of the oven plate and pour lemon sauce on top of chicken liberally.