As a matter of fact, peeples, I do have a favorite boneless chicken breast recipe, that my husband and I love so much, I make it about 3 times a month.
If the chicken breasts are quite thick, and they usually are.......slice them, the long way through the middle, to make 2 much thinner slices of breast.
In one plate, pour one beaten egg...in another, 1/2 cup of plain fine bread crumbs & 1/4 cu.flour, tsp. of seasoned salt & blk pepper, 1tblsp. garlic POWDER (not garlic salt),& 1tbsp of onion POWDER-- swish this dry mixture around with a fork until blended together.
Place large skillet on med heat, cover completely,bottom of pan with olive oil. pre-heat this oil until a tiny sprinkle of flour immediately sizzles when dropped into the oil.......
With a fork, dip chicken breasts, one at a time, in egg-both sides....and then into bread crumbs/flour mix--both sides-- and place in skillet with hot oil, raise heat so chicken begins to saute well. Flip breasts in pan every 3 to 4 min. until both sides are a deep golden brown....
Prepare sauce or gravy of your choice.
Suggestions: 1.) simple chicken gravy, or add mushrooms and onions. 2.) can of cream of asparagus or cream of broccoli soup & light cream......3.) for an Italian chicken, add a slice of mozarella on each chicken breast near the end of sauteing...until cheese melts and then pour spaghetti sauce over breast.
For variations, this can be served with, rice, noodles, potatoes or for the Italian style, a side of spaghetti. Have a fresh green salad & rolls or french bread.....YUMMY!!