Recipe courtesy of Michael Lomonaco
High Bar Olympic Chicken
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 to 6 portions
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- Total: 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.
