8 skinless, boneless chicken breast halves
1 onion, chopped
1 cup lemon juice
1 tablespoon paprika
1/4 cup water
2 tablespoons ketchup
1/2 teaspoon salt
1 tablespoon chicken bouillon granules
1 teaspoon melted butter
Peel chicken breasts and slice into 1/2 inch strips. Place strips on a large baking sheet. Sprinkle with lemon juice, paprika, water and ketchup.
Roast uncovered in preheated oven for 3 hours or until chicken is cooked through and juices run clear. While chicken is roasting, place onions and lemon zest in a large bowl; mash well.
While chicken is roasting, place strips of cheese on bottom of a 10x15 inch casserole dish. Arrange chicken breasts on cheese. Place another strip down and layer with onions and lemon zest. Top with chicken strips, then tomato strips, then mozzarella strips. Place remaining chicken strip on top of casserole.
While the chicken is roasting, place onions and lemon zest in a large bowl. Mix together with chicken and cheese. Sprinkle with melted butter. Pour batter over chicken and cheese to cover.
Preheat oven to 350 degrees F (175 degrees C). Place chicken strips in preheated oven until completely cooked through and no longer pink inside. Remove chicken strips from oven and sprinkle with remaining 1/4 cup lemon zest.
Bake uncovered for 25 minutes, turning chicken once, until golden brown. Remove chicken strips from oven and sprinkle with remaining 1/4 cup lemon zest. Brush with egg white to prevent browning. Place chicken in juices and top with Parmesan cheese.