Instructions: Pound the chicken pieces until theyre 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.

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