Herbed Chicken Picatta

2 tbsp dry bread crumbs
1 tsp dried basil
1 tsp grated lemon rind
1/8 tsp pepper
2 cloves garlic -- minced
16 oz boned and skinned chicken breast halves
Cooking spray
1 tsp margarine
8 slices lemon -- (thin slices)
1/4 c low-salt chicken broth
2 tbsp fresh parsley -- chopped
2 tbsp 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.