High Bar Olympic Chicken

1. 1

   Preheat oven to 375 degrees.

2. 2

   In a large bowl, whisk the egg whites lightly to a froth.

3. 3

   Add the yogurt and whisk to combine.

4. 4

   In another large bowl, combine the cornmeal, bread crumbs, cayenne, black pepper, oregano, paprika and salt.

5. 5

   Dip the chicken breasts in the flour.

6. 6

   Then dip them in the beaten egg whites, and finally in the seasoned cornmeal/bread crumb mixture.

7. 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. 8

   Cook for 35 minutes or until fully cooked and crispy brown.

9. 9

   Serve with mashed potatoes blended with skim milk and non-fat sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.