Low fat breaded chicken
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | Skinless chicken breasts | |
| 1 | Egg white | |
| ½ | cup | Milk |
| 1 | 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 |
| 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