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
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
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.