Herbed Chicken Piccata

2 Tbsp dry breadcrumbs
1 tsp dried basil
1 tsp grated lemon rind
1/8 tsp black pepper
2 garlic cloves, minced
4 (4 oz each) boneless, skinless chicken breast halves
cooking spray
1 tsp stick margarine or butter
8 thin lemon slices
1/4 cup low-salt chicken broth
2 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice

Combine first 5 ingredients in a shallow dish. Place each chicken breast half between 2 sheets of plastic wrap and flatten to 1/4 inch thickness. Lightly coat both sides of chicken with cooking spray; dredge in bread crumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Add lemon slices to pan; saute' 30 seconds. Add broth, parsley and lemon juice; cook 1 minute. Spoon sauce over chicken.

Makes 4 servings.

Per serving:
Calories: 160
Fat: 2.9 g
Protein: 27.3 g
Carb: 6.9 g
Fiber: 0.4 g
Sodium: 115 mg