Categories: Poultry, Dpiinc 
      Yield: 4 servings 
  
      4 ea Breasts, chicken, halves, 
           -- broiler/fryer, boned, 
           -- skinned 
    1/2 c  Breadcrumbs, dry 
      1 ts Pepper, lemon 
    1/4 ts Dill, dried 
      3 tb Juice, lemon 
      2 tb Oil, olive 
  
       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 
   
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest 
       :       Delmarva Poultry Industries, Inc. 
       :       Georgetown, Delaware, 19947-9622