Lemon-Dilly Chicken Saute
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | cup |
bread crumbs
|
|
| 1 | teaspoon |
black pepper
lemon |
|
| ¼ | teaspoon |
dill weed
dried |
|
| 3 | tablespoons |
juice
lemon |
* |
| 2 | tablespoons |
vegetable oil
olive |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
bread crumbs
|
|
| 5 | ml |
black pepper
lemon |
|
| 1.3 | ml |
dill weed
dried |
|
| 45 | ml |
juice
lemon |
* |
| 3E+1 | ml |
vegetable oil
olive |
|
Directions
Pound the chicken pieces until they're about ¼ inch thick.
In a shallow dish mix together bread crumbs, lemon pepper, and dill weed.
Pour the lemon juice in a second dish.
Add chicken, one piece at a time, first to the lemon juice, then to the crumb mixture, turning to coat on all sides.
Put the oil in a large non-stick frying pan over medium-high heat.
Add chicken and cook, turning, about 10 minutes or until chicken is brown and fork tender.
