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

Place chicken breasts between sheets of wax paper and pound lightly just to fatten slightly. Arrange in shallow dish and sprinkle with lemon juice. Set aside. Heat olive oil in skillet. Add garlic and rosemary and saute 30 seconds. Stir in bread crumbs and lemon peel. Season to taste with salt and pepper. With fork, lightly beat egg white in shallow dish just to break up. Dip chicken breasts, 1 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 about 30 minutes. Serve garnished with lemon wedges and parsley.