| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless; skinless chicken breasts |
| 2 |
|
Egg whites; slightly beaten |
| 1/2 |
c |
Crushed corn flakes |
|
|
Salt and pepper to taste |
|
|
Any other seasoning that you like on fried chicken |
INSTRUCTIONS
Preheat oven to 350 degrees. Dip chicken breasts in egg white and then
roll in crushed corn flakes until coated well on both sides. Place chicken
on a baking sheet sprayed with non-stick cooking spray. Bake at 350 degrees
for 30 to 35 minutes.
You may want to do 8-10 chicken breasts at one time and freeze or
refrigerate the rest for other meals or sandwiches. They are delicious
cold. Entire recipe makes 4 servings.
NOTE: Fish filets may be prepared the same way.
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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