lemon chicken


4   skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
1/4  cup fat-free milk
2/3  cup fine dry bread crumbs
2   teaspoons adobo seasoning*
2   tablespoons margarine or cooking oil
1 3/4  cups water
1   clove garlic, minced
1   lemon, halved crosswise
1   tablespoon snipped fresh parsley 
Shredded lemon peel (optional)


1. Split chicken breast halves in half horizontally. Place milk in a shallow bowl. In a shallow dish, combine bread crumbs and adobo seasoning. Dip chicken pieces into milk, allowing excess to drip off. Dip chicken pieces into crumb mixture, turning to coat evenly.
2. In a very large nonstick skillet, heat margarine or cooking oil over medium heat. Add chicken; cook about 5 minutes or until browned, turning occasionally.
3. Add the water and garlic to skillet. Squeeze juice from one of the lemon halves over chicken. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce is thickened, stirring occasionally. Cut the remaining lemon half in half and then into slices.
4. Sprinkle chicken with parsley and, if desired, lemon peel. Serve with the lemon slices. Makes 4 servings.

*Test Kitchen Tip: Look for this seasoning blend at a market that specializes in Hispanic foods.

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