4-6 skinless, boneless chicken breast halves
1 lemon
1/2 cup fresh bread crumbs
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon rosemary
1/4 teaspoon oregano
4 garlic cloves, minced
1/2 cup olive oil
1 egg
2 tablespoons chopped parsley
1/4 cup Parmesan or Romano cheese

Peel the zest from the lemon (the zest is the yellow portion of the skin which does not contain any portion of white).

In a food processor, process bread, cheese, lemon zest, paprika, herbs and cheese until combined (except parsley). Empty contents to a bowl and set aside. Rinse food processor bowl.

Squeeze lemon juice into food processor bowl. Pour in olive oil and garlic; process until garlic is minced.

Pour liquid into a ziploc bag and marinate chicken for 45-90 minutes.

Beat one egg and add chopped parsley. (A dash of paprika can also be added for extra color, if desired).

Cut chicken into slices 2 inches long by 3/8" thick. Dip chicken pieces into egg mixture, then coat with bread crumb mixture.

Sauté chicken pieces in 1/4" of olive oil until browned, flipping once or twice, about 2-3 minutes. Note: Add extra flavor to olive oil by adding a few whole cloves garlic; remove from oil when they brown.

Recipe may be doubled. Store remainder refrigerated until ready to use. Sprinkle with mozzarella, provolone or Parmesan cheese and heat briefly in toaster oven before serving topped with pasta sauce.

Submitted by: CM