Herbed Chicken Piccata
Ingredients 
2 tbsp – dry bread crumbs
1 tsp – dried basil leaves
1 tsp – grated lemon rind
1/8 tsp – pepper
2 each – garlic cloves; minced
4 chickent breast halves; skinless and boneless
1 cooking spray
1 tsp – margarine
8 slice – lemon; thinly sliced
1/4 cup – low sodium chicken broth
2 tbsp – fresh parsley, chopped
2 tbsp – lemon juice
Directions 
1. Combine first 5 ingredients in a shallow dish; set aside.
2. 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 the chicken with cooking spray, dredge chicken in breadcrumb mixture.
3. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high 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.
