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
1 teaspoon margarine
8 thin slices lemon
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 bread crumb 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
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