2-3 lb. boneless, skinless chicken breasts, halved
1/4 c. butter

MARINADE:

1/4 c. olive oil
1/3 c. fresh lemon juice
1 clove garlic, pressed
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper

FLOUR MIXTURE:

1 c. flour, unsifted
2 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. grated Parmesan cheese

Combine marinade ingredients. Beat with wire whisk or rotary beater about 30 seconds, until blended. Pour marinade over chicken breasts, cover and refrigerate at least 2 hours.

Sift together flour mixture ingredients. Remove breasts from marinade and cover completely with flour mixture.

Saute breasts in butter in skillet over moderate heat until golden brown on both sides. Place breasts in a shallow baking pan, cover and bake 40 minutes in 350 degree oven. Serves 4-6.