• 3 whole chicken breasts, boned, skinned and halved
• 1 egg, beaten with 1 tablespoon water
• ½ Cup Colonna Flavored Bread Crumbs
• ½ Cup Colonna Grated Parmesan And Romano Cheese
• 2 tablespoons all-purpose flour
• ¼ cup lemon juice
• ¼ cup chopped Italian parsley

Coat chicken breasts with egg, then coat well with breadcrumbs and cheese combined. In large skillet, brown chicken on both sides in oil. Add chicken broth and simmer 15 minutes until chicken is done. Blend flour and lemon juice. Stir into skillet, stirring until thickened and smooth. Add parsley. Serve over hot cooked pasta if desired. Makes 6 servings.