Sautéed Chicken With Olives, Capers And Roasted Lemons

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1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling

2 lemons, sliced 1/4-inch thick

Salt and freshly ground pepper

Two 5-ounce bags baby spinach

2 tablespoons plain dry bread crumbs

Four 6-ounce skinless, boneless chicken breast halves

1/4 cup all-purpose flour, for dusting

1/2 cup pitted green Sicilian or Spanish olives, sliced

2 tablespoons drained capers

1 cup chicken stock or low-sodium broth

3 tablespoons unsalted butter, cut into small dice

2 tablespoons chopped flat-leaf parsley

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