INGREDIENTS
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
en breast halves
Cooking s
1 teaspoon margarine
8 thin lemon slices
1/4 cup low-salt
en broth
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
INSTRUCTIONS
1. Combine first 5 ingredients in a shallow dish; set aside.
2. Place
en 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
en with cooking s
; dredge
en in breadcrumb mixture.
3. Melt margarine in a large nonstick skillet coated with cooking s
over medium-high heat. Add
en; cook 4 minutes on each side or until done. Remove
en 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
en.
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