1. Lay the butterflied chicken breast on a plate. Sprinkle a small pinch of sea salt on both sides. Marinate the chicken with as much as egg white you can separate from 1 egg for 30 minutes. Flip once in between. Leave the egg yolk with the rest of the egg white in a bowl for coating.
2. While the chicken is marinating, prepare the chicken coating and the honey lemon dressing. For the chicken coating, add flour, sea salt, ground black pepper and oregano into the bowl that contains the egg. Beat until even.
3. For the dressing, stir corn starch with water in a small bowl until melted and set aside. Warm up lemon juice in a pan over medium heat and then stir in honey until even. Add the melted corn starch and stir until the dressing is slightly thickened. Remove the dressing from heat and set aside.
4. After the chicken is marinated, place it into the coating and make sure the entire piece is coated.
5. In a nonstick pan, heat up oil over high heat. Slowly place the coated chicken in it and cook for 1 minute. Flip to the other side and cook for another minute. Turn off the heat and transfer the chicken into a plate. Let it sit until cold before cooking again. Together with marination, this step will make the chicken extra tender and juicy. You can facilitate the process by putting the chicken into the fridge for 15 minutes. (Also, you can follow the above steps to prepare for more chicken breasts and freeze them for later. Just remember to let the chicken thaw naturally before cooking.)
6. In the same pan, heat up the remaining oil in the pan, put the cooled chicken back in. Cook each side for 1-2 minutes or until the coating turns into golden brown.
7. Remove the chicken from heat to a cutting board. Let it cool down for a bit and then soak up the oil on the surface by using a paper towel. Cut the whole piece into smaller pieces and transfer them to a serving plate.
8. Pour the honey lemon dressing on top of the chicken and garnish with a few lemon slices. Serve immediately.