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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
1/3 cup yellow cornmeal |
1 teaspoon chili powder |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
1 tablespoon all-purpose flour |
2 large egg whites, lightly beaten |
2 teaspoons vegetable oil |
1/2 cup salsa |
Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
2. Combine cornmeal and next 3 ingredients in a small bowl. Sprinkle flour evenly over each chicken breast half; dip in egg whites, and dredge in cornmeal mixture.
3. Heat oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 to 6 minutes on each side or until chicken is done. Serve with salsa.
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