Heat 1/4 inch of oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig, and fry for 30 seconds or until crisp. Use tongs to remove the rosemary, and drain on a paper towel. Remove the leaves, and finely chop to yield 1 tablespoon. IN a small bowl, combine rosemary with 1/4 cup salt and half the lemon zest, and mix with a fork. Keep pan over medium heat.

In a medium bowl, mix the chicken, garlic, chopped fresh rosemary, remaining lemon zest, remaining slat, and pepper. Add cornmeal, and toss chicken until coated.

Put half the chicken into the skillet, and fry for 2 to 3 minutes on each side or until golden and crispy, then drain on paper towels. Repeat with remaining chicken, adding more oil to the pan as needed. Sprinkle chicken with rosemary-lemon salt, and serve with warm marinara sauce.