Bring a large skillet over medium heat. Once hot, add oil to the pan.

Place chicken breasts in a large ziplock bag and use a meat tenderizer or heavy pan to pound the breasts into a uniform thickness.

Sprinkle salt and pepper on both sides of the chicken and then place into the hot skillet.

Cook for about 4 minutes on each side - this time was perfect for my chicken breasts but be sure to make sure there is no pink on the inside or the internal temperate reaches 165 degrees on a meat thermometer.