4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
1 large egg (you may need two)
1 cup dry breadcrumbs
1⁄4 teaspoon poultry seasoning (or to taste)
1⁄2 teaspoon garlic powder
1⁄4-1⁄2 teaspoon seasoning salt
1 -2 tablespoon olive oil (for frying)
1 In a small bowl or shallow dish whisk together mustard and eggs; set aside.
2 Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
3 Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
4 Heat the olive oil in a skillet over medium heat.
5 Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
6 For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
7 Add in lemon slices and parsley; mix to combine for about 1 minute.
8 Spoon the glaze/sauce over chicken.
Serving Size: 1 (201 g)
Servings Per Recipe: 4
AMOUNT PER SERVING
Calories from Fat 85
Total Fat 9.5 g
Saturated Fat 1.9 g
Cholesterol 122 mg
Sodium 629.9 mg
Total Carbohydrate 21.5 g
Dietary Fiber 1.7 g
Sugars 2.2 g
Protein 31 g