You will want your chicken to be thin so that it will cook through in the center without the outside becoming tough. Use cutlets, slice a regular breast vertically into ½ inch thick pieces, or thin with a meat mallet.
Pour some olive oil onto a dinner plate, covering the plate in a thin layer. Place the chicken breasts in a single layer on the plate, then turn over so that there is olive oil on both sides.
Sprinkle the top of each chicken breast with house seasoning. You will season the other side once the chicken is in the pan.
Heat a large skillet on medium heat with a couple of teaspoons of olive oil. (You don't need a lot, since the chicken is already in oil.)
Place the chicken seasoned side down in the hot skillet. Sprinkle the top (unseasoned) side of the chicken with house seasoning. Cook until the edges are opaque and the bottom is dark golden, about 10 minutes.
Flip the chicken and cook the second side for about 8-10 minutes, until it reaches an internal temperature of 165.
Important last step: Cover the chicken and let the chicken rest for 5 minutes. This will allow the juices to get nice and settled in the chicken, resulting in a juicy piece of meat.
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.