Lemon Chicken
By Kimberly Kirberger
4 chicken breasts
1/2 cup Italian bread crumbs
2 teaspoons olive oil
1 lemon, cut into wedges
Coat chicken with bread crumbs. Add oil to skillet and heat. Cook chicken in skillet until tender and no longer pink. Squeeze lemon juice over the top of chicken.
Serve with rice and broccoli.
