CHICKEN CUTLETS SAUTEED WITH ROSEMARY
1/2 c. seasoned bread crumbs
1 tbsp. snipped fresh rosemary
1/2 tsp. freshly grated lemon peel
1/4 tsp. coarsely ground pepper
8 boneless, skinless chicken breast halves
3 tbsp. olive oil
1/2 c. dry white wine or chicken broth
Mix bread crumbs with rosemary, lemon peel and black pepper.
Roll chicken in crumbs to coat.
Heat olive oil in large skillet over medium-high heat.