CHICKEN PARM + LETTUCE SLAW
Servings: 6
Ingredients:
3 boneless, skinless chicken breast -OR- 6 halves
3 egg whites
1 cup italian style bread crumbs
1/2 cup shaved parmesan cheese salt + pepper
1 small lettuce
4 carrots
1 small can whole corn kernels, drained
-DRESSING-
1/2 cup mayonaise
1/2 cup sour cream
1tsp. Bon Appetit Seasoning Salt
1/2 tsp. Cumin
1/2 tsp. Corriander
Directions:
1. Prep Chicken:
- cut each chicken breast in half
- pound chicken to 1/4 in. thickness between two sheets of plastic
2. Whisk egg whites, salt, and pepper in shallow bowl.
3. Add chicken breast to egg mixture, cover & place in refrigerator for 20 mins.
4. Prep veggies:
- drain corn
- slice lettuce
- shredd carrot
5. In small bowl, combine mayonaise, sour cream, bon appetit seasoning, cumin, and corriander.
6. Toss dressing with veggies, cover, and refrigerate.
6. Bread chicken:
- take chicken out of refrigerator
- combine bread crumbs and parmesan in large plate
- dip both sides of chicken in bread crumbs
7. Coat bottom of large skillet with corn oil, heat until hot. Add chicken breast to hot oil cook for about 4-5 minutes on each side. Place cook chicken on paper towels to drain oil. * *
8. Serve with lettuce slaw and enjoy!
** HEALTHY ALTERNATIVE: Instead of frying, bake it! * *
- preheat oven to 350 degrees F
- prepare chicken as indicated in step 6
- transfer chicken to 9x13in baking pan
- bake chicken in preheated oven for 15-20min or until juices run clear