6 boneless chicken breast fillets
4 tsp. butter
Italian seasoned bread crumbs
Lemon wedges

Slice each chicken breast through the length (to make 2 thinner fillets). Melt butter in the skillet you'll cook the chicken in, turn off the heat. Dip chicken (both sides) in melted butter and dredge in bread crumbs in a pie pan. After all breast fillets are coated, heat up the remaining melted butter and saute several pieces at a time until golden brown. Serve immediately with lemon wedges.