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    Chicken: 3 pt. Herbed Chicken Piccata


    Source of Recipe


    Cooking Light YEAR: 1997 ISSUE: June PAGE: 164

    List of Ingredients




    2 tablespoons dry breadcrumbs
    1 teaspoon dried basil
    1 teaspoon grated lemon rind
    1/8 teaspoon pepper
    2 garlic cloves, minced
    4 (4-ounce) skinned, boned chicken breast halves
    Cooking spray
    1 teaspoon margarine
    8 thin lemon slices
    1/4 cup low-salt chicken broth
    2 tablespoons chopped fresh parsley
    2 tablespoons lemon juice

    Recipe



    1. Combine first 5 ingredients in a shallow dish; set aside.

    2. 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.

    3. 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.

    Yield: 4 servings.

    CALORIES 160 (16% from fat); FAT 2.9g (sat 0.6g, mono 0.8g, poly 0.7g); PROTEIN 27.3g; CARB 6.9g; FIBER 0.4g; CHOL 66mg; IRON\par 1.4mg; SODIUM 115mg; CALC 46mg

 

 

 

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