FOR YEARS, I have replaced oil, white wine and butter, in a recipe for chicken broth with a little I Can't Believe It's Not Butter, Spray. It cuts sooo many calories and makes the dish just lighter all the way around. I will share my recipe for Lemon Chicken. I wrote a low fat cookbook, so let me know if you are looking for anything else.
Lite Lemon Chicken
1 lb. chicken breast or tenders
2 t. garlic powder
2 t. lemon pepper
½ t. seasoned salt
1 c. fresh squeezed lemon juice
4 lemon slices, optional
Preheat oven to 400
In a small bowl combine, garlic powder, lemon pepper and seasoned salt. Mix to blend. Place chicken on a large plate, and rub evenly with seasoning mixture. Cover with plastic wrap and refrigerate for 15 minutes. Heat a large non-stick skillet over medium-high heat and mist lightly with olive oil pan spray. Remove chicken from refrigerator and place into heated skillet. Cook chicken 2-3 minutes per side, until browned. Lightly mist a baking dish with olive oil pan spray and place chicken, smooth side up into baking dish. Pour lemon juice over the chicken, and top each with a lemon slice. Bake for 18-20 minutes or until no longer pink and juices run clear. Remove from oven, baste with pan juices. Let stand 5 minutes before serving.
Makes 4 servings
Calories: 140 per serving Fat: 3g.
Last edited by Gelene; 12-10-2010 at 03:04 AM.