I found this recipe in my Weight Watchers Take-out Tonight Cookbook. The worst part of this recipe was pounding out the chicken. Too time consuming for me!!
The girls and I loved this one. Brian gave it 3.75 stars, and anything less than a 4 from him doesn't get made as often again. WW is crazy if they think you can cook all of this chicken in only 2 tbsp of olive oil. I needed a lot more than that, and that was just to VERY lightly cover most of the pan. I also needed 3 x's as much of the mustard/egg mix and breadcrumbs. So either their chicken is only coated on one side, or I had a lot more chicken. 2 tbsp Dijon mustard
1 large egg
1/2 c Italian-seasoned bread crumbs
4 skinless chicken breasts, halved and lightly pounded (I used chicken tenders for this)
2 tsp olive oil
2 tbsp chicken broth
1 tbsp fresh lemon juice
1 tbsp minced fresh parsley
To lightly pound the chicken, place each breast between 2 sheets of wax paper and pound to 1/4-1/2 inch thickness with mallet or rolling pin.
Combine the mustard and egg in a shallow bowl. Place the bread crumbs on a sheet of wax paper. Dip the chicken in the mustard mixture then in the bread crumbs.
Heat a large non-stick skillet over medium heat. Swirl in the oil, then add the chicken. Cook until golden and cooked through, about 5 min on each side. Transfer to a platter and keep warm.
Add the chicken broth and lemon juice to the same skillet. Simmer 30 seconds then stir in the parsley. Pour the sauce over the chicken. (5 pts per 1 chicken cutlet with 1/4 of sauce)
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