 |
Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
|
awesome pantry recipe, all you need is a lemon! If I do not have fresh parsley I use a dried. From cooking light Ingredients:
2 tablespoons dry breadcrumbs |
1 teaspoon dried basil |
1 teaspoon grated lemon rind |
2 garlic cloves, minced or 1 teaspoon bottled minced garlic |
4 (4 ounce) boneless skinless chicken breast halves |
1 teaspoon butter |
8 thin lemon slices |
1/4 cup reduced-sodium fat-free chicken broth |
3 tablespoons chopped fresh parsley, divided |
2 tablespoons lemon juice |
Directions:
1. mix first 4 ingredients and 1/8 teaspoon black pepper in a shallow dish.
2. Flateen chocken to 1/4 inch, then lightly coat both sides of the chicken with cooking spray; dredge in crumb mixture.
3. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Cook chicken for 4 minutes on each side or until done. Remove from pan; keep warm.
4. Add the lemon slices to pan; sauté for 30 seconds. Add broth, 2 tablespoons parsley, and juice; cook for 1 minute. Spoon the sauce over chicken, and garnish with 1 tablespoon parsley.
|
|