Lightly Lemon Chicken

• 3/4 c. fine dry bread crumbs
• 1 Tbsp. chopped parsley
• 2 boneless chicken breasts, split and pounded (about 1 lb.)
• 1/4 c. Egg Beaters original
• 1 clove garlic, crushed
• 3 Tbsp. Fleischmann's margarine
• 1 lemon
• 1/4 c. low-sodium chicken broth

1. Mix bread crumbs and parsley.
2. Dip chicken pieces into Egg Beaters original, then coat with bread crumb mixture.
3. In skillet, over medium-high heat, cook the garlic in margarine for 1 minute. Add chicken and brown on both sides.
4. Cut half the lemon into thin slices; arrange over chicken.
5. Squeeze juice from remaining lemon half into chicken broth.
6. Pour into skillet.
7. Heat to boil.
8. Reduce heat, cover and simmer 10 minutes or until chicken is tender. Makes 4 servings.

bread crumbs, parsley, chicken breasts, egg beaters, clove garlic, margarine, lemon, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1058215 (may not work)