Chicken Breasts with Roasted Lemons

NUTRITION PROFILE: Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy | Healthy Weight VIEW COMPLETE NUTRITION GUIDELINES » Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish. Makes 4 servings ACTIVE TIME: 40 minutes TOTAL TIME: 40 minutes EASE OF PREPARATION: Easy Roasted lemons 3 medium lemons, thinly sliced and seeded  1 teaspoon extra-virgin olive oil 1/8 teaspoon salt Chicken 4 boneless, skinless chicken breast halves (about 1 pound total), trimmed 1/8 teaspoon salt Freshly ground pepper to taste 1/4 cup all-purpose flour 2 teaspoons extra-virgin olive oil 1 1/4 cups reduced-sodium chicken broth 2 tablespoons drained capers, rinsed 2 teaspoons butter 3 tablespoons chopped fresh parsley, divided 1. To prepare roasted lemons: Preheat oven to 325°F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.  2. Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve. NUTRITION INFORMATION: Per serving: 219 calories; 7 g fat (2 g sat, 3 g mono); 72 mg cholesterol; 10 g carbohydrate; 28 g protein; 1 g fiber; 396 mg sodium; 376 mg potassium. Nutrition bonus: Vitamin C (40% daily value). Exchanges: 1/2 fruit, 4 very lean meat, 1 fat 1/2 Carbohydrate Serving MAKE AHEAD TIP: Cover and refrigerate the roasted lemons (Step 1) for up to 2 days.