Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | Flour |
¼ cup | Grated parmesan cheese |
1 teaspoon | Dried oregano |
1 \N | Egg white |
4 \N | Boned and skinned chicken breast halves |
4 teaspoons | Olive oil |
1 dash | Pepper |
1 dash | Paprika |
1. In shallow dish or pie pan, combine flour, cheese and oregano; mix well.
In another shallow dish, beat egg white until foamy. Dip each chicken breast half in egg wite; dip in flour mixture to coat, shaking off excess.
2. Generously spray large nonstick skillet white nonstick cooking spray.
Add oil; heat over medium-high heat for 2 to 3 minutes or until very hot.
Add chicken; sprinkle with pepper and paprika. Cook 6 minutes.
3. Turn chicken; sprinkle again with pepper and paprika. Cook an additional 6 minutes or until chicken is golden brown, fork-tender and its juices run clear
Recipe by: Pillsbury
Posted to EAT-LF Digest by "lexi@..." <lexi@...> on May 24, 1999, converted by MM_Buster v2.0l.