4 skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
1/2 cup fat-free chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon oil-free butter
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound to 10-15mm thickness using a meat mallet or rolling pin. Brush chicken
with juice, and sprinkle with salt and pepper. Cover the chicken in breadcrumbs.
2. Place chicken onto the lower rack and allow to cook for 18 to 20 minutes at
180° C until nicely browned.
Add broth and wine to a pan, and cook on high for 30 seconds, stirring
constantly. Remove from heat. Stir in capers and oil-free butter. Drizzle over plated food.
Serve with pita bread or brown rice and a fresh garden salad.