| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Ground oat flour (see note) or all-purpose flour |
| 1 |
tb |
Fresh dill or 1 tsp dried dill weed |
| 1/8 |
ts |
Lemon pepper |
| 1 |
|
Egg white |
| 1/4 |
c |
Water |
| 3 |
|
Chicken breasts, halved, boned, skinned |
| 2 |
tb |
Margarine or olive oil |
| 1 |
md |
Green pepper, sliced in rings |
| 2 |
|
Carrots, peeled or washed, cut on the diagonal |
INSTRUCTIONS
Source: MAINPOUL.ZIP
Heat oven to 375 degrees. Spray a 9 x 13" baking pan with cooking spray. In
a shallow dish, combine oat flour, dill and lemon pepper. In another dish,
beat egg white with water. Coat chicken with dry ingredients and shake off
excess, dip in egg, then dip again in dry ingredients. Place in baking pan,
surround with vegetables and drizzle with margarine. Bake 35 minutes,
uncovered. Serve with rice or noodles. Serves 6.
GROUND OAT FLOUR: Combine 1/2 cup oats and 1/2 cup oat bran in a blender or
food processor. Blend 1 minute. Store excess in refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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