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    Chicken Scallopini


    Source of Recipe


    cooking light

    4 (6-ounce) skinless, boneless chicken breast halves
    2 teaspoons fresh lemon juice
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1/3 cup Italian-seasoned breadcrumbs
    Cooking spray
    1/2 cup fat-free, less-sodium chicken broth
    1/4 cup dry white wine
    4 teaspoons capers
    1 tablespoon butter


    Preparation
    Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
    Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

    Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

    Yield
    4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

    Nutritional Information
    CALORIES 206(20% from fat); FAT 4.6g (sat 2.2g,mono 1.3g,poly 0.5g); PROTEIN 29.2g; CHOLESTEROL 76mg; CALCIUM 27mg; SODIUM 657mg; FIBER 0.6g; IRON 1.6mg; CARBOHYDRATE 7.7g




 

 

 


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