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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Cooking Light We haven't had a bad recipe from Cooking Light yet and this was no exception. The only change I made was that I dredged the chicken in flour instead of breadcrumbs. Hope you enjoy this as much as we did. 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) boneless skinless chicken breast halves |
cooking spray |
1 teaspoon margarine |
8 thin lemon slices |
1/4 cup low sodium chicken broth |
2 tablespoons chopped fresh parsley |
2 tablespoons lemon juice |
Directions:
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; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.
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