2 tablespoons dry bread crumbs

1 teaspoon dried basil

1 teaspoon grated lemon rind

1/8 teaspoon pepper

2 cloves garlic mined

16 ounces boned and skinned chicken breast halves

Cooking spray

1 teaspoon margarine

8 slices lemon (thin slices)

1/4 cup low-salt chicken broth

2 tablespoons fresh parsley chopped

2 tablespoons lemon juice

Combine first 5 ingredients in a shallow dish; set aside.

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.

Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; saute 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken. Makes 4 servings.

Per serving: 199 Calories; 3g Fat (12% calories from fat); 30g Protein; 28g Carbohydrate; 66mg Cholesterol; 119mg Sodium