| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dpiinc, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Breasts, chicken halves | |
| broiler/fryer boned | ||
| skinned | ||
| 1/2 | c | Breadcrumbs, dry |
| 1 | t | Pepper, lemon |
| 1/4 | t | Dill, dried |
| 3 | T | Juice, lemon |
| 2 | T | Oil, olive |
INSTRUCTIONS
Pound the chicken pieces until they're about 1/4-inch thick. In a shallow dish mix together bread crumbs, lemon pepper, and dill weed. Pour the lemon juice in a second dish. Add chicken, one piece at a time, first to the lemon juice, then to the crumb mixture, turning to coat on all sides. Put the oil in a large non-stick frying pan over medium-high heat. Add chicken and cook, turning, about 10 minutes or until chicken is brown and fork tender. Per serving: : 243.0 calories : 29.0 g protein : 9.0 g total fat : 1.8 g saturated fat : 10.0 g carbohydrate : 68.0 mg cholesterol : 187.0 mg sodium Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
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