Chicken Picatta (low fat):

4- Large boneless chicken breast (boneless thighs can be used)
2 garlic cloves minced or grated
1/4 cup olive juice
Italian breadcrumbs
Italian seasoning (oregano, basil,
Olive oil
2 cups fat free chicken broth
2- Large lemons, juiced
3 Tablespoons of capers

Pound chicken breast until flat on cutting board, rub garlic into chicken and then pour olive juice onto chicken. Sprinkle with breadcrumbs and seasonings on each side and brown in skillet with olive oil.

Once both sides are brown, pour broth and lemon juice over the chicken. Sprinkle capers over all and simmer until done, about 25-30 minutes.

Serve with yellow rice, green veggie and bread sticks. Place chicken atop rice and spoon over some of the lemon gravy.