* Slice each chicken breasts in 3 thin slices.
* Place a plastic wrap on the chicken and pound it with a meat pounder to make it thin and tender.
* Cook the chicken on a simple grille or even a non-stick pan. Do not use any fat or oil to grease the pan. The chicken breast is very lean and the smoke will be minimal. Keep the chicken covered with a lid while cooking to prevent it from loosing too much of its moisture.
* Season with salt and freshly ground pepper, top with a drizzle of olive oil, and a squeeze of lemon. Serve warm accompanied by simple green salad.
Petto  di Pollo ai Ferri - Grilled Chicken Breast
* 2 chicken breasts
* 2 tablespoons extra-virgin olive oil
* salt and pepper
* a squeeze of lemon juice