Serve with baby carrots and roasted new potatoes. If you can't find cutlets, place chicken breast halves between two sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet. (Cooking Light magazine 8-04)
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
3. Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 4|
|Calories from Fat: 52 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 100.2mg||31 %|
|Sodium 728.9mg||25 %|
|Potassium 1023.3mg||27 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 24.7g|
|Protein 46.2g||66 %|
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Calories per serving: 345
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