Place 4-6 oz chicken breast halves between two sheets of heavy duty plastic wrap and pound to 1/2 inch thickness using a meat mallet.
Combine 1 large egg white and 2 tsp water in a shallow dish and whisk. Place 1/2 cup Italian seasoned bread crumbs in another shallow dish. Dip each chicken breast half in the egg mixture; dredge in breadcrumbs.
Heat 1 tsp olive oil in a large nonstick skillet over med-high heat. Add half of the chicken to pan. Cook 3 min. on each side or until golden brown. Transfer to plate; cover and keep warm. Repeat with remaining oil and chicken.
Add 1/2 cup fat-free, low sodium chicken broth and 1 TBSP fresh lemon juice to the pan, stirring to loosen brown bits. Cook, uncovered, over high heat 2 -3 min. or until reduced to 1/3 cup. Drizzle sauce over chicken.
Yield: 4 servings
Serving size: 1 chicken breast half and 1 TBSP sauce
Calories: 265
Fat: 7 (sat 1.4)
Pro: 37.4
Carb:10.5
Fiber: .5
Sodium: 380 mg
2 comments:
I made this chicken tonight and it was yummy. I baked zucchini, squash, and tomatoes and it was good. Thanks for sharing!
I made this for dinner tonight and my family all liked it. We had it with roasted cabbage wedges. Thank you for sharing the recipe!
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