High Bar Olympic Chicken

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 to 6 portions

Ingredients
  • 6 egg whites
  • 2 tablespoons non-fat yogurt
  • 1/2 cup cornmeal
  • 1/2 cup bread crumbs
  • 1 teaspoon cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 2 pounds boneless, skinless chicken breasts
  • 1/2 cup flour
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.


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