Herbed Chicken Piccata

Ingredients:
2 tablespoons dry breadcrumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon black pepper
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 teaspoon stick margarine or butter
8 thin lemon slices
1/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice

Directions:
Combine first 5 ingredients (breadcrumbs through garlic) in a shallow dish.

Place each chicken breast half between two sheets of heavy-duty plastic wrap; flatten to a ¼ 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 pan; keep warm. Add lemon slices to pan; sauté 30 seconds. Add broth, parsley and lemon juice; cook 1 minute. Spoon sauce over chicken. Yield: 4 servings.