Toss some baby potatoes with olive oil and salt and pepper. Roast in a 400 degree oven. They will take about 20-30 minutes total. Get these started and you can add the chicken to the oven and they can cook at the same time.

Add the bread to a food processor. I had a gorgeous loaf of Italian bread, so I used that, but regular white bread is just fine. Pulse until it turns into crumbs.

I am lazy, so instead of chopping garlic and parsley, I dumped the breadcrumbs out and pulsed the parsley and garlic until it was chopped fine.

Add the breadcrumbs back, and pour in the melted butter. Pulse again until it coats all of the breadcrumbs.

Press the bread mixture onto the chicken breasts. Put the chicken into the oven with the potatoes and bake until cooked through, about 15-20 minutes.

Meanwhile, halve the tomatoes, and toss with olives, the zest of a lemon, and Tablespoon or so of olive oil, salt and pepper, and some chopped parsley.

Add some feta cheese. Set aside.

Layer some mixed greens on the bottom of the plate. Add the chicken breasts, and the tomato and olive salad. Serve with roasted potatoes.