Light Lemony Chicken

Why Salt When You Can Add Lemon and Fresh Rosemary?

• 4 small skinless, boneless chicken breast halves (3-4 ounces each)
• 1 tbsp olive oil
• 1/3 cup fresh lemon juice
• 2 tbsp white wine vinegar
• 1 tbsp fresh rosemary, chopped

1. Flatten breast halves with a food mallet or rolling pin until 1/2-inch thick.
2. Heat oil in a large skillet over medium-high heat; sauté breast halves until golden brown on both sides, about 5 minutes per side. Remove from pan.
3. In the same pan, add lemon juice and vinegar and simmer 2 minutes.
4. Return chicken to pan, add rosemary and simmer 3 minutes.

Makes 4 servings. Prep time 20 mins.

© 2004 Personal Best Publications

PER SERVING:

194 calories

7.75g protein

3.13g fat (14.5%)

2.5g carbs

0g fiber

20mg sodium