Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 in thickness using a meat mallet or rolling pin. Combine flour and oregano in a shallow dish; dredge chicken in flour mixture.
Heat oil in a large nonstick skillet over med-hi heat. Add chicken; cook 5 min on each side. Remove chicken from pan; keep warm.
Add onion and garlic to pan; saute 2 min. Stir in broth, raisins and lemon juice; cook 3 min, scraping pan to loosen browned bits.
Return chicken to pan. Cover, reduce heat, and simmer 10 min or until chicken is done. Remove chicken from pan; keep warm.
Add capers and cheese to pan, stirring with a whisk; top each chicken breast with 1/4 c sauce & lemon slice.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 76.8mg||24 %|
|Sodium 661.2mg||23 %|
|Potassium 546.5mg||14 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 19.3g|
|Protein 31g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 247
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