| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Italian |
Cheese, Fast, Healthy and, Italian, Poultry |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 1/4 |
c |
Grated parmesan cheese |
| 1 |
ts |
Dried oregano |
| 1 |
|
Egg white |
| 4 |
|
Boned and skinned chicken breast halves |
| 4 |
ts |
Olive oil |
| 1 |
ds |
Pepper |
| 1 |
ds |
Paprika |
INSTRUCTIONS
1. In shallow dish or pie pan, combine flour, cheese and oregano; mix well.
In another shallow dish, beat egg white until foamy. Dip each chicken
breast half in egg wite; dip in flour mixture to coat, shaking off excess.
2. Generously spray large nonstick skillet white nonstick cooking spray.
Add oil; heat over medium-high heat for 2 to 3 minutes or until very hot.
Add chicken; sprinkle with pepper and paprika. Cook 6 minutes.
3. Turn chicken; sprinkle again with pepper and paprika. Cook an additional
6 minutes or until chicken is golden brown, fork-tender and its juices run
clear
Recipe by: Pillsbury
Posted to EAT-LF Digest by "lexi@ibm.net" <lexi@ibm.net> on May 24, 1999,
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