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Lemon-dilly Chicken Saute

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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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