|Chicken breasts||24 Ounce, split skinned and boned|
|All purpose flour||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Lemon peel||1⁄4 Teaspoon|
|Ground pepper||1 Dash|
|Snipped parsley||2 Tablespoon|
Place pieces of chicken breast between two pieces of clear plastic wrap.
Pound from center out to form cutlets not quite 1/4 inch thick.
Coat cutlets with flour.
Preheat Meal Browner browning dish at HIGH for 5 minutes; add butter and olive oil.
Place chicken cutlets in browning dish and cook, uncovered, at HIGH for 2 minutes.
Turn chicken and cook at HIGH 1 minute more.
Remove chicken to platter and keep warm.
In browning dish combine chicken broth, lemon juice, salt, lemon peel, and pepper.
Copk, uncovered, at HIGH for 1 minute.
Spoon over chicken.
Sprinkle with parsley.
Serving size: Complete recipe
Calories 1177 Calories from Fat 322
% Daily Value*
Total Fat 36 g55.9%
Saturated Fat 12.1 g60.7%
Trans Fat 0.2 g
Cholesterol 426.9 mg142.3%
Sodium 1582.6 mg65.9%
Total Carbohydrates 41 g13.7%
Dietary Fiber 3.2 g12.8%
Sugars 1.4 g
Protein 163 g326.7%
Vitamin A 61.1% Vitamin C 123.6%
Calcium 14.1% Iron 50.8%
*Based on a 2000 Calorie diet