Pound the chicken pieces until they're about
1/4-inch thick.
In a shallow dish mix together bread crumbs,
lemon pepper, and dill weed.
Pour the lemon juice in a second dish. Add
chicken, one piece at a time, first to the lemon
juice, then to the crumb mixture, turning to coat on
all sides.
Put the oil in a large non-stick frying pan over
medium-high heat. Add chicken and cook, turning, about
10 minutes or until chicken is brown and fork tender.
Per serving:
: 243.0 calories
: 29.0 g protein
: 9.0 g total fat
: 1.8 g saturated fat
: 10.0 g carbohydrate
: 68.0 mg cholesterol
: 187.0 mg sodium
