Want an easy, healthy meal, this is it.
Serves 2
2 boneless, skinless chicken breasts
½ cup bread crumbs
2 tablespoons garlic salt
1 tablespoon black pepper
2 tablespoons butter
2 tablespoons flour
1 14 oz can vegetable bouillon
1 cup white wine or dry sherry
1/4 cup lemon juice
½ cup tamed jalapeno (mezzetta.com)

In a bowl marinate the chicken breasts in ¼ cup lemon juice and ½ cup dry sherry for 20 minutes to 1 hour. Place black pepper, garlic salt and bread crumbs in bowl. Dry chicken and run chicken through bread crumb mixture until fully covered with mix. Heat olive oil in a thick sauté or fry pan until starts to smoke. Add chicken breast and cook for 30 seconds. Turn and continue to cook for 30 seconds. Turn breasts again, if breast is golden brown, turn off heat and cover for 10 minutes, if not continue to cook until bread mix is golden brown and still turn off heat and cover for 10 minutes In a small sauce pan, heat butter, add flour and mix thoroughly. Add vegetable bouillon and chicken bouillon cube, 1/2 cup sherry and bring to boil, stirring every few minutes. Gravy will thicken and add tamed jalapenos and continue to cook on low boil until desired consistency. Yaooza!