LEMON CHICKEN CASSEROLE

1 EGG

1-1/2 TSP. MILK

1/8 TSP. SALT

1 PINCH PEPPER

2 LARGE CRUSHED CLOVES GARLIC

SEASONED DRY BREAD CRUMBS OR

CRUSHED SEASONED CROUTONS

1/4 CUP OLIVE OIL

1/3 CUP CHICKEN BROTH

2 TBSP. DRY WHITE WINE

1-1/2 TBSP. LEMON JUICE

1/4 CUP GRATED FRESH PARMESAN CHEESE

4 SKINNED, BONELESS CHICKEN BREAST HALVES

IN SHALLOW DISH, STIR TOGETHER EGG, MILK, SALT, PEPPER AND GARLIC.

POUND CHICKEN BREASTS WITH MALLET OR SIDE OF PLATE TO FLATTEN EVENLY.

DIP IN EGG MIXTURE.

ROLL IN BREAD CRUMBS TO COAT

IN LARGE SKILLET, HEAT OLIVE OIL OVER MEDIUM HEAT.

COOK CHICKEN IN SKILLET, TURNING ONCE, UNTIL GOLDEN.

DRAIN ON PAPER TOWELS.

ARRANGE CHICKEN IN 11 x 7 x 2 BAKING DISH.

IN SMALL MIXING BOWL, COMBINE CHICKEN BROTH, WINE AND LEMON JUICE.

POUR OVER CHICKEN.

SPRINKLE WITH CHEESE.

COVER AND BAKE AT 350 F. FOR 25 MINUTES.

UNCOVER AND BAKE 10 MINUTES MORE.