- Calories 265
- Caloriesfromfat 0.0%
- Fat 7g
- Satfat 1.4g
- Monofat 3g
- Polyfat 2.1g
- Protein 37.4g
- Carbohydrate 10.5g
- Fiber 0.5g
- Cholesterol 94mg
- Iron 1.9mg
- Sodium 380mg
- Calcium 38mg
How to Make It
Place chicken between 2 sheets of plastic wrap. Pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
Combine egg white and water in a shallow dish, stirring with a whisk. Place breadcrumbs in another shallow dish. Dip each chicken breast half in egg mixture; dredge in breadcrumbs.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of chicken to pan. Cook 3 minutes on each side or until golden. Transfer to a plate; cover and keep warm. Repeat procedure with remaining oil and chicken.
Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2 to 3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken.
Serve with: Pan-Roasted Asparagus and Tomatoes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cooking Light Fresh Food Fast Weeknight Meals