I'm actually rather proud of this attempt - and its also quite healthy, though it DOES take a good bit of prep!

6 - 8 chicken tenders (or whatever comes in a package)
2 eggs
1/2 to 3/4th cup of wheat breadcrumbs

2 sheets parchment paper

1- 2 tablespoons of extra virgin olive oil
salt and pepper to taste
1/2 lemon, for juice and zest
2 heaping tablespoons capers
1/2 cup white wine
small handful of green onions / chives, chopped

Make sure you get your tenders good and COLD from your fridge, not at lukewarm temp just left out since a.) that will prevent a lot of sticking to the parchment paper and b.) will also prevent foodborne illnesses

Get one sheet - lay in out on a trusty cutting board or your cooking table - then plop those tenders on the paper...and then cover with the other sheet, and pound them nice and flat with a tenderizer/rolling pin/wine bottle...not too flat or you'll have carpaccio instead :P

Coat them with egg and then your breadcrumbs, then get a large saute pan and coat with the olive oil...

Get the pan to medium high, then brown your chicken on both sides - (2 to 3 minutes, no more- they cook QUICK) and then, put in your wine, lemon and capers, and turn the heat down to simmer, and let your liquid cook down somewhat - (I actually put in a lot of liquid from the zucchini recipe that I posted previously, into the chicken) and then put in your green onions and cover - let it simmer for another 5 - 8 minutes and then serve!

There will be plenty of sauce leftover, just cover the chicken with it and you're done!

Enjoy!