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Oven-Fried Chicken (serves two)
Ingredients
Vegetable oil spray
1 cup high fiber breakfast cereal
2 teaspoons 33% reduced sodium
chicken bouillon
1 tablespoon very low sodium chicken bouillon
black pepper to taste
chili powder to taste
1 teaspoon canola oil
2 egg whites, slightly beaten
8 oz or 250g skinless
chicken breast
Directions
1. Preheat over to 180C (350F). Coat a cookie sheet with
vegetable oil spray.
2. In a food processor, combine cereal, both types of bouillon,
chili powder
and pepper. Process until it is fine ‘meal’. Alternatively, crush the cereal
with a rolling pin or other means. Be sure it is exceptionally fine. Place
in a small, flat container.
3. In another small, flat container, whisk together the oil and egg whites.
4. Cut chicken into strips and dip into egg-oil mixture. Then dredge in
cereal meal, coating each strip well.
5. Place each strip on the cookie sheet and coat tops of strips with
vegetable oil spray.
6. Bake for 30 minutes.
Nutrition Per Serve
285 calories, carbohydrates 24g, Protein 38g, Fat 7g
Kim Beardsmore is a weight loss consultant whose business
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