Chicken cutlet supreme

Yield: 6 servings

Measure Ingredient
¾ cup Ground oat flour (see note) or all-purpose flour
1 tablespoon Fresh dill or 1 tsp. dried dill weed
⅛ teaspoon Lemon pepper
1 \N Egg white
¼ cup Water
3 \N Chicken breasts,halved,boned,skinne d
2 tablespoons Margarine or olive oil
1 medium Green pepper,sliced in rings
2 \N Carrots,peeled or washed,cut on the diagonal

Heat oven to 375 degrees. Spray a 9 x 13" baking pan with cooking spray. In a shallow dish, combine oat flour, dill and lemon pepper.

In another dish, beat egg white with water. Coat chicken with dry ingredients and shake off excess, dip in egg, then dip again in dry ingredients. Place in baking pan, surround with vegetables and drizzle with margarine. Bake 35 minutes, uncovered. Serve with rice or noodles.

Serves 6.


Ground Oat Flour

Combine ½ cup oats and ½ cup oat bran in a blender or food processor. Blend 1 minute. Store excess in refrigerator.

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