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Lemon-Dilly Chicken Saute

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CATEGORY CUISINE TAG YIELD
Meats Poultry, Dpiinc 4 Servings

INGREDIENTS

4 Breasts, chicken, halves, broiler/fryer, boned, skinned
1/2 c Breadcrumbs, dry
1 ts Pepper, lemon
1/4 ts Dill, dried
3 tb Juice, lemon
2 tb 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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