whole chicken breasts, boned & skinned

1/3 c. white wine

1/3 c. lemon juice

2 cloves fresh minced garlic

3 tbsp. breadcrumbs

2 tbsp. olive oil

1/4 c. parsley, fresh

In a measuring cup, combine wine, lemon juice and garlic.

Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs.

Heat olive oil in a large skillet and brown chicken, 5 minutes on each side.

Stir wine mixture and pour over chicken in skillet.

Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.