Lemony Parmesan Chicken

• 6 small boneless skinless chicken breast halves (1 - 1 1/2 lbs)
• 6 tablespoons dry breadcrumbs
• 13 cup grated parmesan cheese
• 12-1 tablespoon seasoning salt (I like Goya Adobo with pepper, includes ( salt, oregano, garlic, turmeric, pepper, etc. Measure to )
• 3 tablespoons olive oil
• 14 cup dry white wine
• 2 tablespoons fresh squeezed lime juice (or lemon)

1. Mix bread crumbs, parmesan cheese, and seasoning salt in large resealable plastic bag.
2. Moisten chicken pieces with water, add to bag, one piece at a time.
3. Close bag, shake gently until chicken is evenly coated.
4. Set aside.
5. Heat oil in large skillet, on medium heat.
6. Add chicken, cook 6-7 minute on each side or until browned on both sides and cooked through (170 degrees F).
7. Remove chicken from skillet and cover to keep warm, reserve drippings in skillet,.
8. Add wine and lime (or lemon) juice to drippings in skillet, stir to loosen browned bits from bottom of skillet.
9. Cook on med-hi heat 2-3 min or until sauce is golden brown, stir frequently.
10. Serve spooned over the chicken.

chicken, breadcrumbs, parmesan cheese, salt, olive oil, white wine, fresh squeezed lime juice

Taken from www.food.com/recipe/lemony-parmesan-chicken-391310 (may not work)