1/2 c. seasoned bread crumbs
2 tbsp. snipped fresh rosemary or 2 tsp. dried rosemary, crumbled
1/2 (or 1) tsp. freshly grated lemon peel (extra lemon won't hurt)
Coarsely ground black pepper to taste
8 boneless, skinless chicken breast halves (1 1/2 lbs. fillets)
3 tbsp. olive oil
1/2 c. dry white wine or chicken broth

Mix bread crumbs, rosemary, lemon peel and black pepper. Roll chicken in crumbs to coat. Heat olive oil in large skillet over medium heat. Add chicken, cook until golden brown, about 2 minutes per side. Add white wine, reduce heat to low, cover and cook until meat loses pink color, about 8 minutes. makes 4 main dish servings, 2 fillets each.