Lay the thinly-sliced pieces of chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, pound the slices. In a small salad bowl combine egg, honey, 1 Tbs. BBQ Rub, salt and olive oil. Add chicken breast and mix well until all the chicken is coated with the marinade. Place in the refrigerator for an hour. On a flat plate, mix breadcrumbs and 1/2 tsp. BBQ Rub. In a nonstick pan, heat up the vegetable oil. Take one piece of chicken breast, coat it with seasoned breadcrumbs and place in the oil. Cook 5-6 minutes per side, until golden brown, and keep warm on a heated plate or in a low oven while frying the other pieces. Serve with fresh salad or rice.