Herbed Chicken Piccata

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  • 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


  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.

Makes 4 servings.

Per serving: 199 Calories; 3g Fat (12% calories from fat); 30g Protein; 28g Carbohydrate; 66mg Cholesterol; 119mg Sodium

Food Exchanges: 3 1/2 Lean Meat; 1 1/2 Fruit