| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless; skinless chicken breasts |
| 2 |
c |
Corn flakes; crushed |
| 2 |
|
Egg whites; slightly beaten |
| 1 |
|
Jar (16-oz) low fat spaghetti sauce |
| 1 |
c |
Fat free Mozzarella cheese; shredded |
| 1/4 |
c |
Water |
INSTRUCTIONS
Preheat oven to 350 degrees. Dip chicken breasts in egg white, roll in
corn flakes and place in large skillet sprayed with non-stick cooking
spray. Brown on both sides. Spray a shallow baking dish with non-stick
cooking spray and place chicken breasts in dish. Mix water with spaghetti
sauce and pour over chicken breasts. Cover top with shredded fat free
mozzarella cheese and bake at 350 degrees for 35-40 minutes. Entire recipe
makes 4 servings.
ULTRA LOW FAT
FROM SOME COOKBOOK!
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Don’t confuse God’s patience with his final response”