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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and
lemon zest. Toss to mix. On a large flat plate, coat the chicken with the
seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over
medium-high heat. Add the chicken and cook, turning once, until golden
brown outside and white throughout (but still juicy--about 5-7 minutes).
Place chicken on a serving platter. Meanwhile, steam the fresh asparagus
for approx. 5-7 minutes. When done, season the asparagus with the remaining
lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each
asparagus bundle with a slice of the turkey "ham" and place on top of
chicken. Garnish with lemon slices. Judy Garnett,pjxg05a Raleigh,NC Adapted
from Low-Fat Low-Salt Healthy Chicken Calories: 191, Total Fat 6gm,
Saturated Fat 1gm
| Ingredients:
4 Boneless chicken breasts
1 Tablespoon(s) Cider vinegar
1 Teaspoon(s) Salt; optional
1/2 Teaspoon(s) Pepper; fresh ground
1/2 Teaspoon(s) Fresh asparagus; trimmed
1 Tablespoon(s) Lemon juice, fresh
2 Teaspoon(s) Seasoned dry bread crumbs
4 Slices low-fat turkey ham
8 Lemon slices; for garnish |
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