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Plan Z Phase: This is a Z2 (ZReduction) recipe. This is a wonderfully, light and different taste. Anyone who likes chicken piccatta (lemon) will likely like this but it’s not as tart either so for those of you who want to venture out a bit…try this. It’s so easy to make and so good.

You can make this with our without the breading. Up to you. If you do bread it, you will not have an  extra breadstick on the side.

Servings: Serves 4

Ingredients:

• 4 skinless, boneless chicken breast pieces
• 1 egg white
• 4 breadsticks ground to crumbs
• 1 lime, juiced
• 1 tbs of capers
• ½ cup of chicken broth
• 1 tsp of minced chives
• a scant bit of Truvia
• sea salt and pepper

Instructions:

Preheat oven to 375 degrees. Pull out two large plates. Put the egg white on one. The crumbs on the other.

Take each chicken breast piece out of the package and use a meat mallet to pound it down flatter. I go for 1/3” thick. To keep the mess down I do this inside of a plastic bag. Put the chicken in and pound on the top surface of the plastic. Works great. Toss the bag when all 4 breasts are flattened

Dip the breast piece in the egg white. You’re just getting it wet on the one side and then dipping it in the bread crumbs ON ONE SIDE. You won’t use much of the egg so don’t worry about the calories. It’s works as a great binder though. You are only dipping one side to keep the carbs down but you really won’t notice.

Heat your sauté pan on medium-high. Lightly spray with olive oil and put the chicken breasts in crumb side down. Saute until light brown.  Turn over.  Transfer to an oven proof dish and then put in the oven. Bake at 375 for 20 minutes or until chicken no longer shows any pink in the  middle.

While the chicken is in the oven you can make your sauce. Juice your lime (Hint: If you want to get the most juice from your lime soak it in hot water for 15 minutes first. I learned this from a fancy bartender. Really works!). Add the chicken broth to a small sauté pan. Add the lime.  Gently boil the sauce so it reduces by half. Add the Truvia. Just a bit. Taste. You can always add more if you want sweet sauce. You can also always add more lime if you want it zippier or serve wedges of lime with the chicken too.

Season the sauce with salt and pepper if you want.

When the chicken is plated I drizzle the sauce on one part of the chicken but not the whole thing because I still want a crunchy section of my chicken. Sprinkle on the chive bits and capers. You decide what’s best for your tastes.

Enjoy!

Cheers,