Begin by dicing the chicken breasts into pieces approximately 1/3" in thickness. Place these diced pieces into a large mixing bowl. It might be easier to slice if the chicken breast is slightly frozen.

In the same mixing bowl, combine the following ingredients: eggs, mayonnaise, flour (or your choice of starch), shredded mozzarella, dill, salt, and black pepper. Mix the components until uniformly combined. Once mixed, cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours or overnight for optimal results.

Prior to cooking, prepare a non-stick pan and place it over medium heat. Add the olive oil. When the oil reaches its optimal temperature, introduce the chicken mixture, one tablespoon at a time, to the pan. Use a spoon to slightly flatten the mixture. Sauté each side for approximately 3-4 minutes or until each side is golden brown and the chicken is thoroughly cooked. It is advisable to repeat this process with the remaining mixture, adding additional oil as necessary.

For those desiring the garlic aioli dip: In a separate, small mixing bowl, integrate the mayonnaise, pressed garlic, lemon juice, salt, and black pepper. Stir until the mixture achieves a uniform consistency.