• If grilling chicken, preheat grill to medium-high, between 375° and 400° Fahrenheit.
• Add 2 tablespoons dried dill, 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 tablespoons garlic powder, 1 teaspoon paprika, 2 teaspoons salt, and 2 teaspoons freshly cracked black pepper to small mixing bowl. Whisk ingredients together until well blended. Set aside.
• Place 4 large boneless, skinless chicken breasts on cutting board. Trim each chicken breast as needed, then slice chicken breasts in half horizontally, creating 8 thin cutlets.
• If needed, pound each cutlet until uniformly thin in all areas.
• Pat chicken cutlets dry on all sides with paper towels. Coat both sides of each chicken cutlet evenly with prepared herb mixture, rubbing herb blend into chicken to help crust stick. Set aside.

To Cook the Chicken on the Stovetop

• Place large skillet on stovetop over medium-high heat. Add 1 tablespoon extra-virgin olive oil to skillet and heat pan until oil is hot and shimmery.
• When oil is hot, place 2 halves of 1 large lemon in skillet, cut-side down. Sauté lemons 30 seconds, then remove lemons from skillet and set aside.
• Place 4 seasoned chicken breasts in skillet. Cook chicken 3 to 4 minutes, then flip chicken breasts over. Cook chicken on other side 3 to 4 minutes or just until chicken reaches 160° Fahrenheit internally.
• Once internal temperature of chicken cutlets reaches 160° Fahrenheit, transfer chicken to large plate and set aside.
• Add remaining 1 tablespoon extra-virgin olive oil to skillet, then repeat process with remaining chicken cutlets. After cooking, allow chicken cutlets to rest 5 minutes.
• After chicken cutlets have rested 5 minutes, transfer chicken to serving plates. Squeeze sautéed lemons over chicken cutlets then serve with desired sides.

To Cook the Chicken on the Grill

• Spray grates of preheated grill with neutral-flavored cooking spray. Place 2 halves of 1 large lemon on grill grates, cut-side down.
• Place seasoned chicken cutlets on grill over indirect heat. Reduce temperature of grill to medium heat, between 350° and 375° Fahrenheit.
• Close lid of grill and grill chicken 4 minutes.
• After 4 minutes, open grill lid and flip chicken cutlets over. Close lid and grill chicken 3 minutes more, or until internal temperature of chicken reaches 160° Fahrenheit.
• When chicken reaches 160° Fahrenheit internally, remove chicken and lemon halves from grill. Set chicken aside to rest 5 minutes.
• After 5 minutes, transfer chicken cutlets to serving plates. Squeeze grilled lemons over chicken and serve with desired sides.