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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 free range organic chicken breast halves

cooking spray

1 teaspoon organic butter

8 thin fresh lemon slices

1/4 cup low sodium chicken broth

2 tablespoons chopped fresh parsley     

2 tablespoons fresh  lemon juice

 

Preparation

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

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.

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.