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Serve on a bed of wild rice, white rice, brown rice, or egg noodles. Add a bit of color with freshly cooked veggies such as carrots, broccoli, or a salad mix of tomatoes and lettuce. |
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| Ingredients: | |||||
| 2 | 2 small chicken breasts with skin and visible fat removed | ||||
| 1 Tablespoon | Extra Virgin Olive Oil | ||||
| Directions: | |||||
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I like to pound my breasts (chicken breasts that is) flat as they cook faster and tend to be more tender. However - this is totally optional.
Next, place the oil in a non stick pan on the stove top and allow oil to heat - but not to a sizzling stage or you risk painful splatters. Add chicken breasts and allow to brown on one side. As that browns, go ahead and sprinkle on a bit of lemon pepper. Next, turn the chicken, sprinkle on more lemon pepper and cook until chicken is thoroughly done. I tend to turn my chicken over a few times just to ensure that it's totally done. 250 Calories |
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