I made this chicken last night and it was soooooo good! It kind of reminded me of Macaroni Grill's chicken scallopine. Yum!

The ingredients are approximate because I like to improvise when I cook...

4 chicken boneless skinless chicken breasts
4 tbsp butter
2 eggs, beaten or egg beaters equivalent (you might need more!)
1 cup grated parmesan
2 garlic cloves, crushed
2-3 tbsp capers
1 lemon
4 tbsp heavy cream
1 tsp basil
2-3 tbsp cooked bacon

Slice the chicken on its thickness and pound it thin with a mallet or rolling pin. Dip the chicken in the eggs, then cover with parmesan.

I needed to use two separate skillets, so, if your skillet is not big enough, divide between two skillets.

Melt the butter, add the crushed garlic. Put the chicken in, cook until brown under. Sprinkle basil. Flip over. Add lemon juice, capers & bacon. When chicken is cooked, add the cream. Flip to coat both sides. Serve & enjoy! Works great with a ceasar salad.

Serves 4.

Sorry, I'm not quite sure yet how to use the carb counter!

Kathy

I usully add the artichoke hearts and mushrooms to mine. I love this dish to death at Macaroni Grill and I've been tinkering with it for years and I've finally gotten it just about right, minus the pasta. I'm glad to see there's another Macaroni Grill fan out there.

My non-dieting husband loved this. And it really was quite simple to make. He's saying this is his kind of diet.