Chicken 4

4 large boneless chicken breasts
McCormick's Season-All to taste
1 cup Worcestershire wine sauce
1/4 lemon juice
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup olive oil
1 lemon, thinly sliced
1 cup chicken broth

Preheat oven 350 F. Remove the tenderloin from each half of chicken breast and reserve. Filet each half chicken breast into two slices to yield 12 pieces.

Pound meat lightly, including tenderloin. Season chicken with Season All. Soak chicken in wine sauce and lemon juice about 10 minutes. Reserve wine sauce. Mix bread crumbs aid cheese Dredge each slice in mixture, coating well. Add olive oil to large skillet and quickly braise chicken on each side until lightly browned. Don't over cook. Place chicken in; 9 x 13 inch baking dish lightly sprayed with Pam. Place one slice of lemon on top of each chicken. Remove all but one tablespoon of oil from skillet, leaving residue from chicken. Add reserved wine sauce and boil until liquid reduces by half. Add chicken broth and boil until reduced by half. Pour over chicken. Bake 15 to 20 minutes or until liquid begins to bubble. Serve with buttered noodles and green vegetables.

Serves 4-6.

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Cajun Country -- New Iberia, Louisiana