Ingredients

1 egg
1-1/2 tsp. milk
1/8 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
4 chicken breasts, skinned, boneless
1 C. breadcrumbs, seasoned
1/4 C. olive oil
1/3 C. chicken broth
2 Tbsp. dry white wine
1/3 C. lemon juice
1/2 C. parmesan, grated

Cooking Instructions

In a shallow dish stir together egg, milk, salt, pepper and garlic. Pound chicken breasts with mallet to flatten, then dip in egg mixture and roll in breadcrumbs. In a large skillet, heat olive oil over medium heat. Cook chicken in skillet, turning once until golden. Drain on paper towels and arrange in a large rectangular baking dish. In a small mixing bowl, combine chicken broth, wine and lemon juice. Pour over chicken. Sprinkle with grated parmesan cheese. Cover and bake at 350 degrees F. for 25 minutes. Uncover and bake 10 minutes more.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: