Crispy no-guilt Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup - Quaker Plain Corn Grits1/8 cup - Gluten Free All Purpose Baking Flour4 - Chicken Breast boneless, skinless 2 tsp - Italian Seasoning1/2 tbsp - Garlic powder1 tbsp finely grated parmesan cheese1 large egg white, beatenNon-Stick SpraySalt & Pepper to taste5 sprays on each chicken breast (I can't beieve its not butter spray), 1 serving per chicken breast
Coat chicken breast in beaten egg whites.
Mix together corn meal (grits), gluten free flour, Italian seasoning, garlic powder, parmesan, salt & pepper.
Coat egg white covered chicken evenly in corn meal mixture.
Spray non-stick cookie sheet with non-stick spray and place chicken on baking sheet.
Spritz each coated chicken breast with 5 sprays (1 serving) of I can't believe its not butter spray. This makes a crispy crust.
Bake at 400 for 40-45 minutes or until golden brown and cooked through.
*Use a foil covered cookie sheet for easy clean up. You can place chicken on a rack (coated with cooking spray) on top of the cookie sheet if you are concerned about sticking. :-)
Serving Size: 4 servings
Mix together corn meal (grits), gluten free flour, Italian seasoning, garlic powder, parmesan, salt & pepper.
Coat egg white covered chicken evenly in corn meal mixture.
Spray non-stick cookie sheet with non-stick spray and place chicken on baking sheet.
Spritz each coated chicken breast with 5 sprays (1 serving) of I can't believe its not butter spray. This makes a crispy crust.
Bake at 400 for 40-45 minutes or until golden brown and cooked through.
*Use a foil covered cookie sheet for easy clean up. You can place chicken on a rack (coated with cooking spray) on top of the cookie sheet if you are concerned about sticking. :-)
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 303.6
- Total Fat: 3.6 g
- Cholesterol: 137.9 mg
- Sodium: 223.0 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.9 g
- Protein: 57.1 g
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