High Bar Olympic Chicken
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Yogurt (non-fat)1 cup
Cornmeal1 cup
Bread Crumb1 tsp
Cayenne Pepper1 tbsp
Oregano (dried)1 tbsp
Paprika1 tsp
Salt1 cup
FlourDirections:
1
Preheat oven to 375 degrees
2
In a large bowl, whisk the egg whites lightly to a froth
3
Add the yogurt and whisk to combine
4
In another large bowl, combine the cornmeal, bread crumbs, cayenne, black pepper, oregano, paprika and salt
5
Dip the chicken breasts in the flour
6
Then dip them in the beaten egg whites, and finally in the seasoned cornmeal/bread crumb mixture
7
After breading the chicken, place it on a non-stick cookie sheet or a low sided roasting pan and put it in the oven
8
Cook for 35 minutes or until fully cooked and crispy brown
9
Serve with mashed potatoes blended with skim milk and non-fat sour cream