4 chicken breasts, halved, skinned & boned
3/4 c. Italian flavored bread crumbs
1/4 c. olive oil
1/2 c. lemon juice
1/2 c. white cooking wine
1 lb. spaghetti
4 tbsp. cooking oil

Heat water for spaghetti. Pound chicken breasts between 2 sheets of waxed paper until 1/4 inch thick. Coat chicken with bread crumbs. Brown chicken in cooking oil until light brown (approximately 4 minutes each side). Add olive oil, lemon juice and wine. Simmer while spaghetti is cooking (10 minutes). Serve chicken over spaghetti, pouring pan juices over all. Garnish with fresh parsley and lemon slices.