Cut 4 thin lemon slices from half of 1 lemon. Reserve lemon slices for later use. Squeeze juice from remaining 2-1/2 lemons; set aside.

Spread mayonnaise onto tops of chicken breasts. Sprinkle cracker crumbs evenly over chicken.

Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; reduce heat to medium and continue to cook 5 min. or until chicken is done (165ºF) and golden brown.

Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe out skillet with paper towel.

Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until sauce is slightly reduced, stirring occasionally. Add butter and reserved lemon slices; cook and stir on low heat 3 to 4 min. or until butter is melted and lemon slices are heated through. Serve over chicken.