| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Dry bread crumbs |
| 1 | ts | Dried basil leaves |
| 1 | ts | Grated lemon rind |
| 1/8 | ts | Pepper |
| 2 | Garlic cloves; minced | |
| 4 | Chickent breast halves; skinless and boneless | |
| 1 | Cooking spray | |
| 1 | ts | Margarine |
| 8 | sl | Lemon; thinly sliced |
| 1/4 | c | Low sodium chicken broth |
| 2 | tb | Fresh parsley, chopped |
| 2 | tb | Lemon juice |
INSTRUCTIONS
1. Combine first 5 ingredients in a shallow dish; set aside. 2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of the chicken with cooking spray, dredge chicken in breadcrumb mixture. 3. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Ad chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices toskillet; saute 30 seconds. Add broth, parsley, and lemon juice, cook 1 minutes. Spoon sauce over chicken. Yield: 4 servings CAL:160; FAT:2.9g, PRO:27.3g,, CARB:6.9g; FIBER:0.4g; CHOL:66mg; IRON:1.4mg; SODIUM:115mg; CALC:46mg. Posted to MM-Recipes Digest V4 #189 by "Dick Smith" <sherwood@pbcs.com> on Jul 21, 1997
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