Herbed Chicken Piccata

2 tb dry bread crumbs

1 ts dried basil leaves

1 ts grated lemon rind

1/8 ts pepper

2 ea garlic cloves; minced

4 chickent breast halves;

-skinless and boneless 1 cooking spray

1 ts margarine

8 sl lemon; thinly sliced

1/4 c low sodium chicken broth

2 tb fresh parsley, chopped

2 tb lemon juice

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 CAL:160; FAT:2.9g, PRO:27.3g,, CARB:6.9g; FIBER:0.4g; CHOL:66mg; IRON:1.4mg; SODIUM:115mg; CALC:46mg.
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