Source: dLife

Pan-roasted, herb-crusted chicken breasts topped with lemon sauce.

Servings

2 tbsp bread crumbs (whole grain, if available)
1 tsp dried basil
1 tsp grated lemon rind
0.12 tsp black pepper
2 medium garlic cloves , minced
1 lb boneless skinless chicken breasts (4 pieces)
1 cooking spray
1 tsp margarine (trans fat free)
1 medium lemons , 8 thin slices
0.25 cup low sodium chicken broth
2 tbsp chopped parsley , fresh
2 tbsp fresh lemon juice

1 In shallow bowl, mix breadcrumbs, basil, lemon rind, pepper, and garlic. Reserve.
2 Place chicken between 2 layers of plastic wrap. Using meat mallet or heavy rolling pin pound to 1/4" thickness.
3 Coat both sides of chicken with cooking spray and dip into breadcrumb mixture.
4 Coat large skillet with cooking spray and melt margarine. Place chicken in pan and cook 4 minutes per side or until cooked through.
5 Remove chicken from pan and reserve in warm place. Sauté lemon slices in the same pan for 30 seconds. Add broth, parsley, and lemon juice and cook for 1 minute. Serve sauce over chicken.

Add a variety of herbs to the breadcrumb mixture for more flavor.