| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites — at room |
|
|
Temperature |
| 4 |
ts |
Lemon juice — at room |
|
|
Temperature |
| 1/2 |
ts |
Cayenne |
| 4 |
|
Boneless skinless chicken |
|
|
Breasts |
| 1 |
tb |
Bread crumbs |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
Preheat oven at 400. Prepare pan with foil, sprayed with cooking spray.
Whisk egg whites with 1 teaspoon lemon juice and cayenne in a mixing bowl.
Add chicken to mixture and turn to coat all sides. In a wide, shallow dish
combine, bread crumbs, salt, and pepper, and blend well. Remove chicken
pieces from egg mixture and press into bread crumbs, coating all sides with
crumbs. Place chicken on a clean platter, cover and refrigerate for 1
hour. Place chicken pieces in a single layer in a prepared baking dish and
bake for 15 minutes. Carefully turn chicken pieces and bake for an
additional 10 minutes or until cooked through and golden. Arrange chicken
on a heated serving platter. Drizzle pieces with remaining lemon juice.
Recipe By : Corinne T. Netzer
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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