chicken breasts, halved, boneless and skinless
bread crumbs, plain
fresh rosemary, finely minced
freshly ground black pepper
Line a baking sheet with foil and coat it with vegetable oil spray.
Remove as much fat as possible from the chicken and pound it flat with the palm of your hand.
Mix together the bread crumbs, garlic, rosemary, salt and pepper in a pie pan.
In another container, lightly beat egg white with a fork to break it up.
Dip chicken into egg white and then roll in bread crumb mixture; repeat.
Place on tray and broil about 5 inches from heat for 5 minutes.
Turn and broil another 5 minutes.