1 lb. boned chicken breasts
1/3 c. bread crumbs
3 tbsp. grated Parmesan cheese
1 tbsp. minced parsley
2 lg. egg whites
1 tbsp. olive oil
2 tsp. water
1 lemon

Combine bread crumbs and parsley on a plate. Place cheese in another plate. In a small bowl, lightly beat egg white with water. Dip chicken breasts into the cheese, then into the egg whites, then into the crumb mixture (coating both sides evenly). Lay them on a rack and refrigerate, uncovered, for 20 minutes. Heat olive oil in a heavy 10 inch skillet over moderately high heat for 1 minute. Add the chicken and brown about 3 minutes on each side or until no longer pink when cut near the center. Serve on a warm plate. Garnish with lemon quarters and serve with glazed carrots and mashed potatoes.