| 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.
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