4 breast fillets, skinless
1/2 c. Parmesan cheese, grated (use more if desired)
Garlic salt (use as desired)
1 tsp. caper juice and a few capers
1 whole lemon, cut in quarters
2 tbsp. reduced calorie butter

Trim off any excess fat on chicken. Preheat skillet or electric frying pan at medium heat. Coat chicken in Parmesan cheese (both sides), put in skillet and sprinkle with garlic salt, capers and caper juice. Then squeeze lemon juice over chicken and lay the lemon wedges in the skillet. Cover and cook for about 10 minutes, turning once. May take longer, but make sure chicken is thoroughly cooked.