Herbed Chicken Picatta

Prep: 15 minutes Cook: 12 minutes

2 tablespoons dry breadcrumbs
1 tsp dried basil
1 tsp grated lemon rind
1/8 tsp black pepper
2 garlic cloves minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 tsp stick margarine or butter
8 thin lemon slices
1/4 cup low-salt chicken broth
2 T. chopped fresh parsley
2 T. fresh lemon juice

1. Combine first 5 ingredients in a shallow dish.

2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or a 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 pan; keep warm. Add lemon slices to pan; saute 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast half with sauce).