Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm.

Meanwhile place the chicken breasts between sheets of was paper * and pound lightly with a mallet to an even thickness.

In a small shallow container, mix the oil, lemon juice, paprika and pepper. Dredge the chicken in the mixture to coat both sides.

Heat a large no=-stick frying pan over medium-high heat for one minute. Add the chicken. Cover and cook for 8 to 10 minutes, or until the chicken is opaque; do not overcook. Serve over the noodles.

cholesterol, 99 mg. Sodium * My note: I always use Glad wrap for flattening meat, as it does not tear nor stick to the meat.