Lemon-Dilly Chicken Saute
4 ea Breasts, chicken, halves,
-- broiler/fryer, boned, -- skinned 1/2 c Breadcrumbs, dry
1 t Pepper, lemon
1/4 ts Dill, dried
3 tb Juice, lemon
2 tb Oil, olive
Pound the chicken pieces until they're about 1/4-inch thick.
In a shallow dish mix together bread crumbs, lemon pepper, and dill weed. Pour the lemon juice in a second dish. Add chicken, one piece at a time, first to the lemon juice, then to the crumb mixture, turning to coat on all sides. Put the oil in a large non-stick frying pan over medium-high heat. Add chicken and cook, turning, about 10 minutes or until chicken is brown and fork tender.
Per serving: : 243.0 calories : 29.0 g protein : 9.0 g total fat : 1.8 g saturated fat : 10.0 g carbohydrate : 68.0 mg cholesterol : 187.0 mg sodium Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622