chicken with capers

By blum099

ervings Per Recipe 4 servings Calories362, Total Fat (g)16, Saturated Fat (g)3, Monounsaturated Fat (g)10, Polyunsaturated Fat (g)2, Cholesterol (mg)99, Sodium (mg)546, Carbohydrate (g)13, Total Sugar (g)2, Fiber (g)4, Protein (g)42, Vitamin C (DV%)64, Calcium (DV%)7, Iron (DV%)14, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 skinless, boneless chicken breast halves (about 1-1/2 lb.)
• 1 Tbsp. Dijon-style mustard
• 1/4 cup seasoned fine dry bread crumbs
• 8 oz. green beans, trimmed
• 2 lemons, 1 sliced and 1 juiced
• 1 Tbsp. capers

Details

Servings 4
Cooking time 25mins

Preparation

Step 1

1. Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat. Brush chicken with mustard; sprinkle evenly with salt, pepper, and bread crumbs to coat.

2. Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains (170F). Transfer to plates. Add 2 tablesppons olive oil to skillet. Cook green beans in oil 4 minutes or until crisp-tender; add lemon slices the last minute. Transfer to plates. Add juice and capers to skillet; heat through. Drizzle on chicken. Makes 4 servings.