serves 8 ~ (5 points +) Yum!
8 ( 4 oz. ) boneless, skinless chicken breast halves
1/2 c. egg beaters
2 T. + 1/4 c. chicken broth, divided
5 T. lemon juice, divided
3 garlic cloves, minced
1/8 tsp. Tobasco sauce
1/2 c. flour
1/2 c. grated Parmesan cheese
1 T. dried parsley
1/2 tsp. salt
1 T. olive oil
2 T. light butter
Flatten chicken to 1/4″. In a dish, combine egg beaters, 2 T. chicken broth, 2 T. lemon juice, garlic and Tobasco.
In another dish combine flour, Parmesan, parsley and salt.
Dredge chicken in flour mixture, then in egg mixture, then again in flour mixture.
In a large nonstick skillet coated with cooking spray, heat 1-1/2 tsp. oil. Cook half of the chicken until browned and cooked through. Repeat with remaining oil and chicken. Remove chicken from pan and keep warm.
In same pan, melt butter. Add remaining broth and lemon juice. Drizzle over chicken.
8 ( 4 oz. ) boneless, skinless chicken breast halves
1/2 c. egg beaters
2 T. + 1/4 c. chicken broth, divided
5 T. lemon juice, divided
3 garlic cloves, minced
1/8 tsp. Tobasco sauce
1/2 c. flour
1/2 c. grated Parmesan cheese
1 T. dried parsley
1/2 tsp. salt
1 T. olive oil
2 T. light butter
Flatten chicken to 1/4″. In a dish, combine egg beaters, 2 T. chicken broth, 2 T. lemon juice, garlic and Tobasco.
In another dish combine flour, Parmesan, parsley and salt.
Dredge chicken in flour mixture, then in egg mixture, then again in flour mixture.
In a large nonstick skillet coated with cooking spray, heat 1-1/2 tsp. oil. Cook half of the chicken until browned and cooked through. Repeat with remaining oil and chicken. Remove chicken from pan and keep warm.
In same pan, melt butter. Add remaining broth and lemon juice. Drizzle over chicken.
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