Herb-Parmesan Chicken Breasts

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Nutritional Information

Amount per serving
  • Calories: 365
  • Fat: 18g
  • Saturated fat: 7g
  • Protein: 47g
  • Carbohydrate: 1g
  • Fiber: 0g
  • Cholesterol: 122mg
  • Sodium: 604mg

Ingredients

  • 1 teaspoon grated lemon zest
  • 1 small clove garlic
  • 1/2 cup loosely packed parsley leaves
  • 4 (6 oz.) boneless, skinless chicken breast halves
  • Salt and pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1/2 cup low-sodium chicken broth
  • 1 cup grated Parmesan

Preparation

  1. Place lemon zest, garlic and parsley on a cutting board. Gather and chop repeatedly until mixture resembles coarse sand. Set aside.
  2. Place chicken between 2 sheets of waxed paper and pound flat with a rolling pin. Season with salt and pepper.
  3. Melt butter in a large skillet with oil over medium-high heat. Add chicken; cook until browned, 2 to 3 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
  4. Pour off fat from skillet and add broth. Increase heat to high and bring to a boil, stirring to pick up browned bits. Boil until liquid has thickened and reduced to 2 Tbsp., about 2 minutes.
  5. Return chicken to skillet; top with cheese. Reduce heat to medium and cover. Heat until cheese is melted and chicken is cooked through, 3 minutes. Transfer to plates and drizzle with juices from skillet. Sprinkle with lemon-garlic mixture.
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