Combine first 5 ingredients in a shallow dish; set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
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 skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.
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This was a delicious and easy entree----I served with brown rice and steamed broccoli. I did tweak the recipe just a bit. I found that I needed to double the amount of dry breadcrumbs to help with the coating of the chicken. I also tripled the amount of chicken broth---this helped the lemon not be too overpowering as well as give more sauce to pour over the chicken or rice that I served with it. This will definitely be a regular meal in my recipe rotations!