Herbed Chicken Piccata

• 2 tb Dry bread crumbs
• 1 ts Dried basil leaves
• 1 ts Grated lemon rind
• 1/8 ts Pepper
• 2 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

Instructions

1. 1

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

2. 2

   2.

3. 3

   Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

4. 4

   Lightly coat both sides of the chicken with cooking spray, dredge chicken in breadcrumb mixture.

5. 5

   3.

6. 6

   Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat.

7. 7

   Ad chicken; cook 4 minutes on each side or until done.

8. 8

   Remove chicken from skillet.

9. 9

   Set aside; keep warm.

10. 10

    Add lemon slices toskillet; saute 30 seconds.

11. 11

    Add broth, parsley, and lemon juice, cook 1 minutes.

12. 12

    Spoon sauce over chicken.

13. 13

    Yield: 4 servings