large lemons, divided
small boneless skinless chicken breast halves (1 lb.)
cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
RITZ Crackers, finely crushed (about 1 cup)
Tbsp. olive oil
tsp. chopped fresh parsley
cup chicken broth
CUT 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then cracker crumbs. HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel. ADD lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.