Herbed Chicken Piccata
2 tablespoons dry bread crumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 cloves garlic mined
16 ounces boned and
skinned chicken breast halves
Cooking spray
1 teaspoon margarine
8 slices lemon (thin slices)
1/4 cup
low-salt chicken broth
2 tablespoons fresh parsley chopped
2
tablespoons lemon juice
Combine first 5 ingredients in a shallow dish; set aside.
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
chicken with cooking spray; dredge chicken in breadcrumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over
medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove
chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; saute
30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over
chicken. Makes 4 servings.
Per serving: 199 Calories; 3g Fat (12% calories from fat); 30g Protein; 28g
Carbohydrate; 66mg Cholesterol; 119mg Sodium
Food Exchanges: 3 1/2 Lean Meat; 1 1/2 Fruit
