Lemon-dilly chicken saute

4 servings

Ingredients

Quantity Ingredient
4 eaches Breasts, chicken, halves, broiler/fryer, boned, skinned
½ cup Breadcrumbs, dry
1 teaspoon Pepper, lemon
¼ teaspoon Dill, dried
3 tablespoons Juice, lemon
2 tablespoons 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.

Per serving:

: 243.0 calories

: 29.0 g protein

: 9.0 g total fat

: 1⅘ g saturated fat

: 10.0 g carbohydrate

: 68.0 mg cholesterol

: 187.0 mg sodium

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

: Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94

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