| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Chicken, Poultry |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Noodles, no yolk egg type |
| 2 |
|
Chicken breasts, halved |
|
|
skinless boneless |
| 1 |
T |
Olive oil |
| 1 |
T |
Lemon juice |
| 1 |
t |
Paprika |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
Cook the noodles in a large pot of boiling water for 8 minutes, or
until just tender. Drain and keep warm. Meanwhile place the chicken
breasts between sheets of was paper * and pound lightly with a mallet
to an even thickness. In a small shallow container, mix the oil, lemon
juice, paprika and pepper. Dredge the chicken in the mixture to coat
both sides. Heat a large no=-stick frying pan over medium-high heat
for one minute. Add the chicken. Cover and cook for 8 to 10 minutes,
or until the chicken is opaque; do not overcook. Serve over the
noodles. Preparation time: 5 minutes Cooking time: 15 minutes Per
serving calories: 5.9 g. fat (15% of calories, 4.5 g. dietary fiber,
66 mg. cholesterol, 99 mg. sodium * My note: I always use Glad wrap
for flattening meat, as it does not tear nor stick to the meat. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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