• Ingredients: 15
  • Serves: 8

Lemon chicken with parmesan crostini with finely chopped green onions, small garlic cloves, minced, canned low-salt chicken broth, dry white wine, fresh lemon juice, chopped fresh parsley, grated lemon peel.

Ingredients

For crostini

  • 12 1/4-inch-thick French bread baguette slices, toasted
  • 1/4 cup tomato paste
  • 12 thin slices plum tomato
  • 2 tbsps. grated Parmesan cheese

For chicken

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

Make crostini:

  1. Step 1 Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.

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Make chicken:

  1. Step 2 Pound each chicken breast between sheets of plastic to 1/4-inch-thickness. Sprinkle chicken with salt and pepper.

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  2. Step 3 Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken with flour; shake off excess.

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  3. Step 4 Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil.

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  4. Step 5 Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; sauté until tender, about 2 minutes.

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  5. Step 6 Stir in broth and wine scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley.

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  6. Step 7 Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper.

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  7. Step 8 Transfer chicken to plates. Spoon pan juices over chicken. Sprinkle with remaining parsley. Serve with crostini.

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