4 boneless, skinless, chicken breast halves (about 1 1⁄4 pounds)
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons olive oil
1⁄2 teaspoon salt
1 finely chopped garlic clove

Trim the fat from the chicken. Make the lemon sauce by whisking the remaining ingredients (except garlic) until blended; set the sauce aside. Spray a 10-skillet with cooking spray and heat it over medium-high heat. Cook the garlic and chicken for about 15 minutes, turning as needed, until the thickest part reaches an internal temperature of 170°F. Spoon lemon sauce over the chicken and cook 15 seconds longer. Serve the chicken topped with the sauce and, if desired, additional chopped fresh parsley.

Preparation time: 20 to 25 minutes
Yield: 4 servings
Serving size: 1 chicken cutlet
Calories per serving: 180