Low fat breaded chicken

Yield: 1 Servings

Measure Ingredient
2 \N Skinless chicken breasts
1 \N Egg white
½ cup Milk
1 \N Clove garlic; minced
1 tablespoon Chopped onion
1 cup Corn flakes
½ cup Flour
½ teaspoon Dried rosemary
1 teaspoon Dried oregano
½ teaspoon Dried thyme
½ teaspoon Dried marjoram
\N \N Salt; pepper and paprika to taste.

Note : the herbs are optional.

1. Beat the whites and milk to combine. Add garlic, onion, salt and pepper.

2. Place chicken in this milk mixture and let stand 1 hour in the refrigerator.

3. In food processor, process corn flakes along with herbs, paprika, salt and pepper. Stir into flour.

4. Remove breasts from milk and coat with corn flakes mixture.

5. Place in a baking dish and bake 40 minutes in 350 d. oven.

6. Serve topped with lemon wedges. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Jul 16, 1997

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