Recipe courtesy of Michael Lomonaco
High Bar Olympic Chicken
Getting reviews...
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 to 6 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 393
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 49 g
- Cholesterol
- 133 mg
- Sodium
- 453 mg
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 to 6 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 393
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 49 g
- Cholesterol
- 133 mg
- Sodium
- 453 mg
Ingredients
Directions
- 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.
