Herbed Chicken Piccata

SOURCE: Cooking Light YEAR: 1997 ISSUE: June PAGE: 164

3 Points per serving

2 tablespoons dry breadcrumbs

1 teaspoon dried basil

1 teaspoon grated lemon rind

1/8 teaspoon pepper

2 garlic cloves, minced

4 (4-ounce) skinned, boned chicken breast halves

Cooking spray

1 teaspoon margarine

8 thin lemon slices

1/4 cup low-salt chicken broth

2 tablespoons chopped fresh parsley

2 tablespoons lemon juice

Preparation time: 15 minutes Cooking time: 12 minutes

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 breadcrumb 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. Add lemon slices to skillet; saute 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.

Yield: 4 servings.

CALORIES 160 (16% from fat); FAT 2.9g (sat 0.6g, mono 0.8g, poly 0.7g); PROTEIN 27.3g; CARB 6.9g; FIBER 0.4g; CHOL 66mg; IRON\par 1.4mg; SODIUM 115mg; CALC 46mg