Chicken Cutlets Sauteed With Rosemary

Stolen from cooks.com:

• 1/2 c. seasoned bread crumbs
• 1 tbsp. snipped fresh rosemary
• 1/2 tsp. freshly grated lemon peel
• 1/4 tsp. coarsely ground pepper
• 8 boneless, skinless chicken breast halves
• 3 tbsp. olive oil
• 1/2 c. dry white wine or chicken broth

Mix bread crumbs with rosemary, lemon peel and black pepper. Roll chicken in crumbs to coat. Heat olive oil in large skillet over medium-high heat. Add chicken; cook until golden brown, about 2 minutes per side. Add wine, reduce heat to low, cover and cook until chicken meat turns white and loses pink color, about 8 minutes. Makes 4 main dish servings.