4 lg. boneless, skinless chicken breasts
Juice & grated peel of 1 lemon
1 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. chopped fresh rosemary
3/4 c. dry bread crumbs
Salt & pepper
1 egg white
Lemon wedges

Place chicken breasts between sheets of waxed paper, or plastic, wrap and pound lightly, just to flatten slightly. Arrange in shallow dish and sprinkle with lemon juice. Set aside. Heat olive oil in skillet. Add garlic and rosemary and saute', stirring about 30 seconds. Stir in bread crumbs and lemon peel. Season to taste with salt & pepper. With fork, lightly beat egg white in shallow dish just to break up. Dip chicken breasts one at a time into egg white, then into bread crumb mixture, pressing with hands so crumbs adhere to chicken.

Arrange chicken in lightly oiled shallow baking dish. Bake at 400 degrees for 15 minutes or until cooked through. Serve garnished with lemon wedges. 4 servings.