Pkg. chicken breasts, thin, boneless
1 c. bread crumbs
1/4 lb. butter
1 can chicken gravy
1/2 c. oil
1 egg
1/2 c. lemon juice
Garlic salt
1 beef bouillon cube

Dip chicken in beat up egg and bread crumbs; coat well. Fry in hot oil in skillet very quickly. Shake garlic salt while frying. Remove from frying pan. Place in shallow baking pan. Put pats of butter under and over chicken. When ready to serve, place in hot oven for 30 minutes. Serve gravy when done.