Pierce chicken breasts 4-6 times each with a sharp knife and place in a Ziploc bag.
Add lemon juice, garlic, and Italian seasoning. Let marinate for 8 hours in the fridge.
After 8 hours of marinating, pound the chicken out with the side of your fist until thin.
Drizzle olive oil on a skillet and warm on medium-high heat.
When oil and pan are hot, using tongs, place chicken breast on the pan. Cook on both sides for 5 minutes or until chicken is cooked through. [I had my pan a little too hot, to begin with, so I covered the pan with a lid for the last 3 minutes to cook through]