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Return to browsing category: Low Calorie

Lemon Peppered Chicken by Linda Wright serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Ingredients:

2 small chicken breasts with skin and visible fat removed

1 Tablespoon

Extra Virgin Olive Oil

Directions:

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

Categories:

Low Calorie