CHICKEN PICCATAI got this recipe from a weight watcher magazine, and I couldn't believe how good it was!!
4 (6oz) skinless, boneless chicken breast halves
1/2 tsp black pepper
1/4 tsp salt
1/2 c. egg substitute
1 cup Italian-seasoned panko (Japanese breadcrumbs)
1 Tbsp olive oil, divided
1 Tbsp minced shallots
1/4 cup fat free, less-sodium chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers
2 tsp chophped fresh parsley, divided
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper evenly, dip in egg sub. ; and dredge in panko.
Heat 1 1/2 tsp oil in a large non-stick skillet over med-high heat. Add half of chicken; cook 3 min on each side or until done. remove chicken from pan; keep warm. repeat precedure with remaining oil and chicken. Add shallots to pan, saute 1 min or until tender. Add broth, lemon juice, and capers. Increase heat to high, and cook 1 min. stir in 1 tsp parsley. Spoon sauce evenly over chicken. Sprinkle with remaining 1 tsp parsley.
I served this with angel hair pasta and put some of the sauce on the noodles. Then I served broccoli as a side dish. My whole family enjoyed it (which is saying a lot!)
