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Chicken Piccata

main dishes, chicken

1 package lemon pepper-seasoned boneless chic
-- breasts
--about 1 pound
1/4 cup egg substitute
--or 1 beaten egg
1/2 cup plain bread crumbs
1 tablespoon olive oil; (up to 2)
--or canola oil
4 lemon wedges
fresh parsley sprigs

1. Dip chicken in egg substitute; coat both sides with bread crumbs.

2. In large nonstick skillet, over medium-high heat, heat oil. Add chicken; reduce heat to medium. Cook until golden brown and cooked through, about 5 to 6 minutes on each side. Serve with lemon wedges and parsley.

Makes 4 servings. Preparation time: About 6 minutes. Cooking time: About 10 to 12 minutes.

Per serving: About 204 cal, 23 g pro, 11 g car, 8 g fat, 34% cal from fat, 53 mg cholesterol, 662 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 4 servings

Preparation Time: 0:00

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