Lemon chicken with cooking creme

Each chicken fillet is sliced lengthwise to create two thinner fillets. Finely chop the garlic. Grate the peel of the lemon and squeeze out its juice. Season the fillets with salt and pepper. In a large bowl, marinate the meat with thyme and lemon juice. Leave to rest for 1 hour. Bake the marinated fillets in a pan with a little oil on each side until golden, adding the chopped garlic. Pour over Cucina d'oro coking creme and sprinkle with lemon zest. Season with more salt and pepper, stir for 2 minutes on the stove, and then bake in an oven preheated to 200°C for 10 minutes. Serve with a slice of lemon for garnish.