Recipe - Herbed Chicken Piccata

2 tablespoon Dry bread crumbs
1 teaspoon Dried basil leaves
1 teaspoon Grated lemon rind
1/8 teaspoon Pepper
2 Garlic cloves; minced
4 Chickent breast halves;
skinless and boneless
1 Cooking spray
1 teaspoon Margarine
8 sl Lemon; thinly cut or sliced up
One fourth cup Low sodium chicken broth
2 tablespoon Fresh parsley, chopped
2 tablespoon Lemon juice

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

2. Place chicken between 2 sheets of heavyduty plastic wrap; flatten to
1/4inch thickness, using a meat mallet or rolling pin. Lightly coat both
sides of the chicken with cooking spray, dredge chicken in breadcrumb
mixture.

3. Melt margarine in a large nonstick skillet coated with cooking spray
over mediumhigh heat. Ad chicken; cook 4 minutes on each side or until
done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices
toskillet; saute 30 seconds. Add broth, parsley, and lemon juice, cook 1
minutes. Spoon sauce over chicken. Yield: 4 servings

CAL:160; FAT:2.9g, PRO:27.3g,, CARB:6.9g; FIBER:0.4g; CHOL:66mg;
IRON:1.4mg; SODIUM:115mg; CALC:46mg. Posted to MMRecipes Digest V4 #189 by
"Dick Smith" sherwood@pbcs.com on Jul 21, 1997