Ingredients Jump to Instructions ↓

  1. 6 Egg whites

  2. 2 tablespoons 30ml Non-fat yogurt

  3. 1/2 cup 31g / 1.1oz Cornmeal

  4. 1/2 cup 73g / 2.6oz Bread crumbs

  5. 1 teaspoon 5ml Cayenne pepper

  6. 2 teaspoons 10ml Freshly-ground black pepper

  7. 1 tablespoon 15ml Dried oregano

  8. 1 tablespoon 15ml Paprika

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 2 lbs 908g / 32oz Boneless skinless chicken breasts

  11. 1/2 cup 31g / 1.1oz Flour

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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