Use sharp knife to partially cut each chicken breast horizontally in half, being careful to not cut through to opposite side of breast. Open chicken like a book. Place 1 breast between 2 sheets of plastic wrap; pound to even thickness with meat tenderizer or rolling pin. Repeat with remaining chicken breasts.
Whisk egg and 2 Tbsp. Worcestershire sauce in shallow dish until blended. Combine bread crumbs and rosemary in separate shallow dish. Dip chicken, 1 breast at a time, into egg mixture, then bread crumb mixture, turning to evenly coat both sides of each breast with each ingredient.
Heat large heavy nonstick skillet on medium heat. Add chicken, in batches if necessary; cook 2 to 3 min. on each side or until done and golden brown on both sides. Remove from heat; cover to keep warm.
Bring lemon juice and remaining Worcestershire sauce just to boil in saucepan on medium heat, stirring frequently. Remove from heat. Add butter; stir until melted. Serve over chicken.
Serve with 1/2 cup of your favorite cooked pasta and 1/2 cup of sautéed vegetables to round out the meal.
Add black pepper to bread crumb mixture before using as directed.
Ask the butcher to cut the chicken for you.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.