Steve found a recipe in Men's Health magazine that sounded good and looked reasonably easy to prepare. I love Chicken and am always looking for new ways to fix it. I'm also a big fan of Sauces so this looked like a hit! Plus its breaded and fried and as unhealthy ( an humorous that a fried meal was featured in Men's HEALTH) as fried food is, there is just SOMETHING about it....!!!

Crispy Parmesan Chicken
2 boneless, skinless chicken breasts, 6 oz each
1 cup bread crumbs
2 Tbsp grated Parmesan cheese
1/2 Tbsp dried Italian seasoning
2 egg whites
Salt and pepper
1/2 Tbsp olive or canola oil
1 1/2 Tbsp butter
2 Tbsp capers
1/2 Tbsp Dijon mustard
Juice of one lemon
2 Tbsp fresh parsley, roughly chopped

1. Cover the chicken with parchment paper or plastic wrap, and use a meat mallet or a heavy-bottomed pan to pound it until it's 1/4" thick.

2. Combine the crumbs, Parmesan, and Italian seasoning in a wide bowl. In a second bowl, beat the egg whites slightly. Season the chicken with salt and pepper. Now carefully dip each breast into the egg whites and then into the crumb mixture, pressing to make sure it's evenly coated.

3. Heat the oil on medium in a large stainless-steel sauté pan or cast-iron skillet. Add the breasts, and cook them for 3 to 4 minutes or until the crusts are deeply browned and crunchy. Turn them over and cook for another 2 to 3 minutes. Then transfer them to a platter to rest.

4. While the pan is still hot, add the butter. When it's lightly browned—which should take no longer than 1 minute—stir in the capers, mustard, and lemon juice, using a wooden spoon to scrape up any browned bits. Turn off the heat and add the parsley. This is your sauce.

5. Serve the chicken breasts with the sauce drizzled on top, and a side of spinach sautéed with garlic and dried chilies. Makes 2 servings.

Per serving: 497 calories, 61 g protein, 14 g carbohydrates (1 g fiber), 21 g fat, 816 mg sodium