Combine lemon juice, Dijon mustard and pepper in a small bowl and set aside.
Combine breadcrumbs, Parmesan cheese, olive oil, parsley, basil, thyme and 2 Tablespoons of the mustard mixture in a separate bowl. Using a fork, combine the ingredients to form a crumbly mixture.
Place chicken in baking dish and brush remaining mustard mixture over the chicken.
Using fingertips, press the breading over each chicken breast until completely covered. The bottom is not breaded.
Bake uncovered for about 30 minutes or until chicken reaches a temperature of about 165 degrees F.
To make ahead and freeze, assemble, but don't cook the chicken. Freeze in a baking dish that is covered for up to two months. Defrost overnight and cook according to instructions. This is also a great recipe for pork tenderloin or salmon.