• Finely grate 1 t zest from the lemon.  Set aside.  Squeeze the juice of the lemon into a medium bowl.  Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved.  Add the sprigs of rosemary and garlic.  Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well.  Cover and marinate in the refrigerator for two hours.
• Meanwhile, preheat oven to 300 degrees F.  Lay the bread on a baking sheet in a single layer.  Bake turning a few times until the bread is crisp and dry, 45 minutes to one hour.  Cool completely.  Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
• Increase the oven temp to 375 degrees F.  In a shallow dish, combine the bread crumbs with the corn meal, Parmesan if using, chopped rosemary, reserved 1 t zest, and season with salt and pepper.  Line a baking sheet with aluminum foil and top with a wire rack.  Coat the rack well with nonstick spray.
• Working with one piece at a time, remove the chicken from the marinade allowing the excess to drip off.  Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet.  Repeat with remaining chicken and crumbs.  Mist the chicken with nonstick cooking spray.
• Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees, about 50-55 minutes.  Serve warm or at room temperature.

ESPRESSO BROWNIES
1 1/4 cup flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
14 (1-ounce) squares semisweet chocolate, finely chopped
1 cup sugar
1/2 cup butter
1/4 cup light corn syrup
1/4 cup strong black coffee, cooled
3 large eggs
1 tablespoon vanilla extract
1 1/2 cup semi-sweet chocolate chunks

• Spray or butter a 13 x 9 pan with non-stick spray.
• Line pan with foil or parchment, allowing ends to hang over short sides of pan.
• If using foil, spray with additional non-stick spray; set pan aside.
• In a small bowl, whisk together flour, baking soda, baking powder and salt; set aside.
• Place chopped chocolate in a large bowl; set aside.
• In a saucepan, combine sugar, butter, corn syrup, and coffee; cook over medium heat until sugar and butter melt and the mixture comes to a boil.
• Immediately pour mixture over chopped chocolate in bowl and let stand 2 minutes (do not stir).
• Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in flour mixture; beat at medium speed until well blended.
• Add vanilla and chocolate chunks.
• Pour batter into prepared pan; bake at 325 degrees for 45-50 minutes.
• Cool completely in pan, pour on glaze and chill at least 2 hours.
• Remove brownies from pan, using foil as handles; cut into squares.

Espresso Glaze
2 teaspoons espresso powder
3-4 tablespoons heavy cream
1 teaspoon vanilla
2 cups powdered sugar

• In a microwave-save bowl or measuring cup, stir espresso powder and 3 tablespoons cream together; microwave for 30 seconds, stir, and microwave for another 30 seconds, or until espresso has dissolved.
• Stir into powdered sugar, adding additional cream if necessary.
• Add vanilla and pour over brownies.

Brownie recipe adapted from Southern Living.