| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Mike03 |
4 |
servings |
INGREDIENTS
| 6 |
|
Egg whites |
| 2 |
tb |
Non-fat yogurt |
| 1/2 |
c |
Cornmeal |
| 1/2 |
c |
Bread crumbs |
| 1 |
ts |
Cayenne pepper |
| 2 |
ts |
Freshly-ground black pepper |
| 1 |
tb |
Dried oregano |
| 1 |
tb |
Paprika |
| 1/2 |
ts |
Salt |
| 2 |
lb |
Boneless skinless chicken breasts |
| 1/2 |
c |
Flour |
INSTRUCTIONS
Preheat oven to 375 degrees. In a large bowl, whisk the egg whites lightly
to a froth. Add the yogurt and whisk to combine. In another large bowl,
combine the cornmeal, bread crumbs, cayenne, black pepper, oregano, paprika
and salt. Dip the chicken breasts in the flour. Then dip them in the beaten
egg whites, and finally in the seasoned cornmeal/bread crumb mixture. After
breading the chicken, place it on a non-stick cookie sheet or a low-sided
roasting pan and put it in the oven. Cook for 35 minutes or until fully
cooked and crispy brown. Serve with mashed potatoes blended with skim-milk
and non-fat sour cream. This recipe yields 4 to 6 portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B41)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-06-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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