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Oven-Fried Chicken

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  • Boneless, skinless chicken breast cutlet size
  • 4-6 egg whites
  • 3/4 cup cornflake crumbs
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp fresh ground black pepper
1. Preheat the oven to 400 F.

2. Line a baking sheet with foil and coat the foil PAM non-stick cooking spray.

3. In a zippered plastic bag, combine the cornflake crumbs, thyme, oregano and pepper; shake well.

4. Dip and coat the chicken piece in egg whites then place in bag, one piece at a time, and shake the bag to coat each piece of chicken well.

5. Remove the chicken from the bag, a piece at a time, and place on the prepared baking sheet.

6. Bake until the chicken is cooked through and the juices run clear when the thickest part of the chicken is pierced with a fork, 35 to 40 minutes.

By Trish Stratus
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