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Name: Lemon-Dilly Chicken Saute
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Pepper, lemon; 1/4 ts Dill, dried; 3 tb Juice, lemon; 1/2 c Breadcrumbs, dry; 2 tb Oil, olive; 4 Breasts, chicken, halves,

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INGREDIENTS

broiler/fryer, boned,
1 ts Pepper, lemon
1/4 ts Dill, dried
3 tb Juice, lemon
1/2 c Breadcrumbs, dry
2 tb Oil, olive
skinned
4 Breasts, chicken, halves,

Servings

INSTRUCTIONS

Pound the chicken pieces until theyre about 1/4-inch thick. In a shallow dish mix together bread crumbs, lemon pepper, and dill weed. Pour the lemon juice in a second dish. Add chicken, one piece at a time, first to the lemon juice, then to the crumb mixture, turning to coat on all sides. Put the oil in a large non-stick frying pan over medium-high heat. Add chicken and cook, turning, about 10 minutes or until chicken is brown and fork tender. Per serving: : 243.0 calories : 29.0 g protein : 9.0 g total fat : 1.8 g saturated fat : 10.0 g carbohydrate : 68.0 mg cholesterol : 187.0 mg sodium Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip

NOTES

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Lemon-Dilly Chicken Saute

broiler/fryer, boned,
1 ts Pepper, lemon
1/4 ts Dill, dried
3 tb Juice, lemon
1/2 c Breadcrumbs, dry
2 tb Oil, olive
 skinned
4 Breasts, chicken, halves,

Pound the chicken pieces until theyre about 1/4-inch thick.         In a shallow dish mix together bread crumbs, lemon pepper, and  dill weed.         Pour the lemon juice in a second dish.  Add chicken, one piece at  a time, first to the lemon juice, then to the crumb mixture, turning  to coat on all sides.         Put the oil in a large non-stick frying pan over medium-high heat.  Add chicken and cook, turning, about 10 minutes or until chicken is  brown and fork tender.         Per serving:       :    243.0    calories       :     29.0  g protein       :      9.0  g total fat       :      1.8  g saturated fat       :     10.0  g carbohydrate       :     68.0 mg cholesterol       :    187.0 mg sodium         Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest       :       Delmarva Poultry Industries, Inc.       :       Georgetown, Delaware, 19947-9622    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 4 Servings

Calories: 91
Calories from Fat: 64 (70%)

Amt Per Serving		% DV

	Total Fat 7.1g	10 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 51.5mg		2 %
Potassium 29.5mg		1 %
Total Carbohydrate 6.1g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 5.7g
Protein 1g		1 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 91

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