----------------- Meal-Master ------------------
 
      Title: Lemon-Dilly Chicken Saute
 Categories: Poultry, DPIinc
   Servings: 4
 
       4 ea Breasts, chicken, halves,                                    
            -- broiler/fryer, boned,    
            -- skinned  
     1/2 c  Breadcrumbs, dry
       1 ts Pepper, lemon
     1/4 ts Dill, dried
       3 tb Juice, lemon
       2 tb Oil, olive
 
        Pound the chicken pieces until they're 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
 
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