Snappy Parmesan and pepper chicken cutlets
1 cup freshly grated
1/2 cup finely minced fresh parsley
1 1/2 teaspoons freshly grated pepper
1 pound boneless, skinless chicken breast halves, each cut into 2 pieces
1 tablespoon olive oil
1 cup dry white wine
Makes 4 servings.
Mix together Parmesan, parsley and black pepper in a small bowl; set aside. Place chicken between sheets of plastic wrap or waxed paper; pound with rolling pin to 1/4-inch thickness. Remove plastic wrap; sprinkle one side of each piece with 1/4 cup of the cheese mixture. Replace wrap. Press cheese mixture evenly and firmly onto chicken, remove wrap.
Heat olive oil in large skillet over medium high heat. Add cutlets, cheese side up; cook until chicken is browned, 1 1/2 minutes. Turn carefully; cook until browned and chicken is cooked through, about 1 minute. Remove chicken to a platter. Add wine to skillet; cook, stirring, to reduce slightly, 1 minute. Serve chicken with pan juices.
Nutritional information per serving: 244 calories, 45 percent of calories from fat, 12 g fat, 5 g saturated fat, 80 mg cholesterol, 2 g carbohydrates, 31 g protein, 365 mg sodium, no fiber.