2 teaspoons lemon juice
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
1/3 cup Italian bread crumbs
4 (4-ounce) skinned, boned chicken breast cutlets
1 tablespoon margarine
1 tablespoon olive oil
3 cups pre-sliced mushrooms
1 small zucchini, quartered lengthwise and sliced (about 1 cup)
½ cup chopped sweet onion
3 garlic cloves, minced
1 cup chopped plum tomato
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
¼ cup (1-ounce) grated fresh Parmesan cheese
Squeeze chicken with lemon juice, sprinkle with half the salt and pepper and dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium heat. Melt margarine in pan. Add chicken to pan; cook 3 to 4 minutes on each side or until chicken is done. Remove from pan, keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, zucchini, and onion; sauté 2 minutes. Add minced garlic , 1/8 teaspoon pepper, ¼ teaspoon salt, tomato, basil, and vinegar; sauté for 2 additional minutes. Serve vegetable mixture over chicken, and sprinkle with cheese. Serve over angel hair pasta or quinoa if desired.
Yield: 4 servings (serving size: 1 chicken breast half, ½ cup vegetables, and 1 tablespoon cheese).
Calories 250; fat 9 grams