2 boneless chicken breasts
1/8 c. real lemon juice
1/4 c. olive oil
1 tbsp. crushed garlic (from jar)
Salt & pepper to taste
1/2 c. shredded cheddar cheese
Seasoned bread crumbs
2 eggs
1/3 c. milk

With sharp knife cut chicken breasts in half.

Beat eggs and milk together in small bowl.

Dip chicken in egg and milk mixture.

Put bread crumbs in a large plastic bag and drop chicken pieces in one at a time until completely covered with crumbs.

Saute chicken in large pan with lemon, oil, garlic, salt and pepper. Cook chicken until lightly browned on each side. Cover and let simmer for about 10 minutes more. Melt cheese on top of chicken and serve with pasta or rice.

Serves 4.