Chicken Scallopini

4 6oz skinless, boneless, chicken breasts
2 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
1/3 cup Italian-seasoned breadcrumbs
1/2 cup fat-free chicken broth
1/4 cup white grape juice
1 Tbsp butter

Place each chicken breast between 2 sheets of heavy duty plastic wrap, pound to 1/4 inch thickness using a meat mallet or rolling pin. Brush chicken with lemon juice. Sprinkle with salt and pepper. Dredge chicken in the bread crumbs. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan, cook 3 minutes on each side or until chicken is done. Remove from pan, keep warm. Add broth and grape juice to pan, cook 30 seconds, stirring constantly. Remove from heat. Stir in butter. Top chicken breasts with 1 Tbsp sauce each.
Yield: 4 servings = 206 calories

Serve with garlic bread and Orzo, tomato and zucchini toss

I tried this recipe recently with a bruschetta style salsa using fresh tomatoes from the garden and it was to die for!

For Bruschetta Salsa:

2 medium tomatoes, petite diced
1/2 onion, finely chopped
1/2 cup chopped fresh basil
1/2 tsp salt
1 tsp balsamic vinegar
1 Tbsp orange juice

Mix all ingredients and serve over top of chicken