2 eggs
2 teaspoons butter
2 tablespoons grated Parmesan cheese
1/4 cup chopped onion
2 teaspoons paprika
1/4 teaspoon dried rosemary
1 clove garlic, minced
1 teaspoon ground black pepper
1/8 teaspoon salt
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut in half
Place eggs in a medium mixing bowl. Measure and dot the top of each egg with butter. Place in a medium saucepan with the cheese and egg mixture. Bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, 12 to 15 minutes. Remove from heat, scrape sides and bottom of pan, and stir in egg, chicken and lemon juice. Let cool until cool enough to handle.
Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from pans. Remove parts of skin, and place in shallow plastic dish.
Heat oil in a large skillet over medium heat. Fry chicken at least 5 minutes on each side, lightly brown. Remove from oil and place on 4 plates. Top egg mixture with chopped onion, and place chicken on top of egg mixture. Dust each side of chicken with paprika, and place on a receiving pan. Spread lemon juice over chicken. Spread olive mixture with onion mixture and sprinkle with garlic. Drop chicken on pan and brush with remaining paprika.
Bake in preheated oven for 20 to 25 minutes, or until chicken is tender.
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