Ingredients

• 2 tablespoons dry bread crumbs
• 1 teaspoon dried basil
• 1 teaspoon grated lemon rind
• 1/8 teaspoon pepper
• 2 cloves garlic mined
• 16 ounces boned and skinned chicken breast halves
• Cooking spray
• 1 teaspoon margarine
• 8 thin slices lemon
• 1/4 cup low-salt chicken broth
• 2 tablespoons fresh parsley chopped
• 2 tablespoons lemon juice

Instructions

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 chicken with cooking spray; dredge chicken in bread crumb mixture.
3. 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.
4. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.