4 breasts (4 to 5 ounces each)
½ teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 teaspoons olive oil
¼ cup freshly squeezed lemon juice
Pound the chicken breasts to an even thickness of about ½ inch.
Pat the chicken breasts dry and season both sides with the salt and pepper.
In a large nonstick skillet, heat the oil over medium high heat.
Place the chicken in the pan and cook for 6 to 8 minutes, turning halfway through.
Turn off the heat and pour the lemon juice over the chicken and serve.
Nutritional Estimates Per Serving: 160 calories, 2 g fat, 1 g carbs, 1 g fiber, 33 g protein . You can also use lemon pepper instead of the black pepper, which is what I did the last time I made them.