| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Egg whites, beaten | |
| 1/2 | c | Dry bread crumbs |
| 4 | Boneless chicken breasts | |
| skinless | ||
| 2/3 | c | Lite skimmed evaporated milk |
| 1 | Low fat Cream of Mushroom | |
| Soup | ||
| 1 | c | Chopped asparagus |
| Prepared rice for 4 |
INSTRUCTIONS
% Fat In two separate bowls place egg whites and bread crumbs. Dip chicken into egg; coat with bread crumbs. Place chicken into nonstick baking dish. Bake chicken in 350° oven for 35 minutes or until golden brown. About five minutes before chicken is done, combine the remaining ingredients in medium nonstick saucepan. Cook soup mix over medium heat for five minutes; stirring occasionally. Remove chicken from oven and transfer to serving platter. Serve sauce over chicken and rice. Makes 4 servings; Per serving: 253 Calories, 3.8 Fat Grams Posted to recipelu-digest Volume 01 Number 467 by Kara9718 <Kara9718@aol.com> on Jan 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1155
Calories From Fat: 186
Total Fat: 20.5g
Cholesterol: 292.4mg
Sodium: 3328.9mg
Potassium: 1872mg
Carbohydrates: 87.1g
Fiber: 3.1g
Sugar: 6.3g
Protein: 142.4g