Serves: 4
Total Calories: 215

4 chicken breasts, (about 1 1/2 lb. total), skin removed
2 tablespoons flour
2 tablespoons bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon rosemary chopped fresh leaves
3/4 cup green onion sliced, including some green
3 tablespoons lemon juice or dry white wine
2 tablespoons water
1 teaspoon chicken bouillon

Rinse chicken and pat dry. Dredge in a mixture of flour, bread crumbs, salt, and pepper.

In a large non-stick skillet, brown chicken in hot oil 5 minutes. Turn chicken, sprinkle with rosemary, and add green onions. Cook 4 to 5 minutes until chicken is no longer pink when cut in thickest portion. Baste with a mixture of lemon juice, water, and bouillon granules. Cook and stir 1 minute or until green onions are tender, basting chicken with juices.


Serve with pasta, steamed fresh broccoli, and a Bibb lettuce salad.

Nutritional Facts:

Serves: 4
Total Calories: 215
Calories from Fat: 78

More Recipes from the Simple Dishes/Summer Days Cookbook:
Chicken and Raspberries
Deluxe Turkey Burgers
Fruited Pork Chops
Grilled Fish with Herb Butter
Lazy Grilled Chicken
Lemonade Chicken
Mexican Stuffed Peppers
Mustard-Glazed Mixed Grill
Neapolitan Seafood and Pasta
Oriental Fish Fillets
Pan-Fried Catfish
Rosemary Chicken Breasts
Saucy Chili Beef
Seattle Salmon Steaks
Trout Wrapped in Bacon
Turkey Kabobs with Peanut Dipping Sauce