_{Randy Mayor; Jan Gautro}

Ingredients

1 tablespoon olive oil

1/3 cup Italian-seasoned breadcrumbs

1/4 teaspoon black pepper

4 (6-ounce) skinless, boneless chicken breast cutlets

1/2 cup dry white wine

1/2 cup fat-free, less-sodium chicken broth

3 tablespoons fresh lemon juice

1 teaspoon butter

1 pound broccoli rabe (rapini), cut into 3-inch pieces

2 tablespoons chopped fresh parsley

2 tablespoons capers, rinsed and drained

4 lemon slices (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat.

Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

Serves 4

Borrowed from Cooking Light, August 2004

This and other recipes @ http://wdez.com/blogs/cassacopia/