Recipe courtesy of Michael Lomonaco

High Bar Olympic Chicken

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  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 to 6 portions
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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

  1. 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.
  2. 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.
  3. Cook for 35 minutes or until fully cooked and crispy brown.
  4. Serve with mashed potatoes blended with skim milk and non-fat sour cream.