INGREDIENTS
4 servings
bell pepper
1 tbsp
capers
32 ozs
chicken cutlet
1/4 cup
dry white wine
2 larges
egg whites
1/2 cup
fat free chicken broth
1 leaves
fresh parsley leaves
1
juice of lemon
4 servings
lemon
1 Tbs
light butter
2/3 cup
seasoned bread crumbs