High bar olympic chicken

Yield: 4 servings

Measure Ingredient
6 Egg whites
2 tablespoons Non-fat yogurt
½ cup Cornmeal
½ cup Bread crumbs
1 teaspoon Cayenne pepper
2 teaspoons Freshly-ground black pepper
1 tablespoon Dried oregano
1 tablespoon Paprika
½ teaspoon Salt
2 pounds Boneless skinless chicken breasts
½ cup Flour

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. This recipe yields 4 to 6 portions.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B41)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

12-06-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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