- 4
Ingredients
- 3 large lemons, divided
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 22 RITZ Crackers, finely crushed (about 1 cup)
- 2 Tbsp. olive oil
- 2 tsp. chopped fresh parsley
- 1/2 cup chicken broth
- 1 Tbsp. butter
- 1 Tbsp. capers
Preparation
Step 1
What You Need
3 large lemons, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
22 RITZ Crackers, finely crushed (about 1 cup)
2 Tbsp. olive oil
2 tsp. chopped fresh parsley
1/2 cup chicken broth
1 Tbsp. butter
1 Tbsp. capers
Make It
1
CUT 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then cracker crumbs.
2
HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
3
ADD lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.