Rosemary Chicken Cutlet

Rosemary Chicken Cutlet 2 large Chicken breast 12 Rosemary flavored Triscuit Crackers ¼ tsp. sea salt 1 tsp. white pepper 1 large egg 1 twig of Fresh Rosemary Pre-heat oven 350⁰ Slice chicken breast so that they are two thin breast (total of 4 once done) set aside In large Ziploc add crackers and approx. ¼ tsp. fresh rosemary, crush with rolling pin In medium bowl add egg white, salt and pepper, and then beat Dip one chicken breast at a time into egg, and then Ziploc to coat with crushed cracker Place on lightly sprayed cookie sheet and place in oven to bake for approx. 45 minutes Once done plate and serve with favorite sides.