Herb-Parmesan Chicken Breast

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemon peel

  Raw

  1 tsp or 2g

• Parsley

  Raw

  ½ cup or 30g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast, bone and skin removed or 944g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• Parmesan cheese

  Grated

  1 cup or 100g

Directions

1. Place lemon zest, garlic and parsley on a cutting board. Gather and chop repeatedly until mixture resembles coarse sand. Set aside.
2. Place chicken between 2 sheets of waxed paper and pound flat with a rolling pin. Season with salt and pepper.
3. Melt butter in a large skillet with oil over medium-high heat. Add chicken; cook until browned, 2 to 3 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
4. Pour off fat from skillet and add broth. Increase heat to high and bring to a boil, stirring to pick up browned bits. Boil until liquid has thickened and reduced to 2 Tbsp., about 2 minutes.
5. Return chicken to skillet; top with cheese. Reduce heat to medium and cover. Heat until cheese is melted and chicken is cooked through, 3 minutes. Transfer to plates and drizzle with juices from skillet. Sprinkle with lemon-garlic mixture.

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