Lemon Chicken For Pregnant or Breastfeeding Mom

This recipe is an excellent source of protein, calcium, and riboflavin, which are important during pregnancy and breastfeeding.

Prep time: 20 minutes, including cook time

Ingredients:

• ½ c. bread crumbs
• ½ c. egg alternative
• ½ c. grated Romano cheese
• 2 tsp. canola oil
• ¼ c. white wine (see Notes)
• juice of one lemon
• 2 tsp. butter
• 12 oz. boneless, skinless chicken breasts (4 "thin" breasts)

Directions:

1. Pound chicken breasts between two sheets of plastic wrap until they are about ¼" thick.
2. Mix breadcrumbs with cheese in a shallow dish.
3. Dredge chicken breasts in flour, and then dip in egg substitute, then into cheese-breadcrumb mixture to coat.
4. Heat 1 tsp. butter in saucepan with canola oil.
5. When butter starts to brown and oil is hot, place chicken breasts in pan and cook over medium-high heat for 2 minutes on each side until chicken is golden brown and thoroughly cooked. Chicken may need to be cooked in batches of two, depending on pan size.
6. Remove chicken from pan and keep warm.
7. Deglaze plan with white wine, lemon juice, and the additional 1 tsp. of butter.
8. Pour sauce over chicken breasts and serve immediately.

c/o kidshealth

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