Recipe - Lemon-Dilly Chicken Saute

4 Breasts, chicken, halves,
broiler/fryer, boned,
skinned
One half cup Breadcrumbs, dry
1 teaspoon Pepper, lemon
One fourth teaspoon Dill, dried
3 tablespoon Juice, lemon
2 tablespoon Oil, olive

Pound the chicken pieces until they're about 1/4inch thick.

In a shallow dish mix together bread crumbs, lemon pepper, and
dill weed.

Pour the lemon juice in a second dish. Add chicken, one piece at
a time, first to the lemon juice, then to the crumb mixture, turning
to coat on all sides.

Put the oil in a large nonstick frying pan over mediumhigh heat.
Add chicken and cook, turning, about 10 minutes or until chicken is
brown and fork tender.

Per serving:
: 243.0 calories
: 29.0 g protein
: 9.0 g total fat
: 1.8 g saturated fat
: 10.0 g carbohydrate
: 68.0 mg cholesterol
: 187.0 mg sodium

Source: "Chicken Cookery" 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip