Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley.

Target recipe: preheat oven to 400 degrees. flatten each chicken breast. combine egg and water. dip each breast into egg mixture then into bread crumbs. season with salt, pepper and paprika. roll and secure with a toothpick. season again. saute in butter until light golden, turning gently with two forks or tongs to brown evenly. at this point, you can refrigerate or freeze for later use. you can also remove the toothpicks. make sauce by combining chili sauce, jelly and sherry in a 1-quart sauce pan. heat over low/medium heat, stirring occasionally until thickened, 30 to 45 minutes. set aside or refrigerate. when ready to serve, place chicken in shallow pan or baking dish, cover with sauce and bake about 20 minutes or until done.