This is one of those recipes that is in our regular dinner rotation. I have been making it since about 2004 and the only tweaking I did was to add capers and sub butter for the margarine. It is easy enough for a weeknight meal but fancy enough to entertain with. I pair it with Cooking Lights Creamy Parmesan Orzo and oven roasted broccoli. It is very lemony so if you don’t want so much “pucker” cut back on the amount of lemon juice.
- 2 tablespoons dry breadcrumbs
- 1 teaspoon dried basil
- 1 teaspoon grated lemon rind
- 1/8 teaspoon pepper
- 2 garlic cloves, minced ( or a couple more)
- 4 (4-ounce) skinned, boned chicken breast halves
- Cooking spray
- 1 teaspoon margarine (or butter)
- 8 thin lemon slices
- 1/4 cup low-salt chicken broth
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons capers ( my addition)
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 butter 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; sauté 30 seconds. Add broth, parsley, and lemon juice; and capers; cook 1 minute. Spoon sauce over chicken.
Yield: 4 servings
Calories:160 (16% from fat)Fat:2.9g (sat 0.6g,mono 0.8g,poly 0.7g) Protein:27.3g Carbohydrate: 6.9g Fiber:0.4g
Old WWPs 3 / New WWPP 4
Adapted From Cooking Light, JUNE 1997