Serves: 4
Total Calories: 161

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons olive oil or vegetable oil
1/2 teaspoon salt
1 clove garlic, finely chopped

1. Remove fat from chicken. Beat remaining ingredients with wire whisk until blended.
2. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Cook chicken skillet about 15 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Spoon lemon sauce over chicken. Turn chicken and cook 15 seconds longer. Serve chicken topped with sauce. Sprinkle with additional chopped fresh parsley if desired.

NUTRITION INFORMATION
1 Serving

Calories 160 (Calories from Fat 55)
Fat 6g (Saturated 1g)
Cholesterol 75mg
Sodium 70mg
Carbohydrate 0g (Dietary Fiber 0g)
Protein 27g

% DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4%

DIET EXCHANGES: 4 Very Lean Meat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 161
Calories from Fat: 55

More Recipes from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook:
-HEALTHY CONVENIENCE
-LOW-FAT COOKING 101: MAKING FATLESS CHICKEN BROTH
-LOW-FAT COOKING 101: TRIM THE FAT FROM CHICKEN
-THE PARTICULARS ON POULTRY
-TIPS FOR DINING OUT
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