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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups crushed plain cornflakes |
salt, pepper and paprika, to taste |
1 egg |
1/4 cup skim milk |
4 skinless and boneless chicken breast halves (about 4 ounces each) |
4 cups flat-leaf parsley leaves |
2 shallots, thinly sliced lengthwise |
2 tablespoons drained tiny capers |
2 tablespoons olive oil |
juice of 1 lemon |
1 lemon, quartered, for garnish |
Directions:
1. 1. Preheat oven to 350°F. Combine cornflakes, salt, pepper, and paprika in a bowl. In another bowl, lightly beat eggs with milk. Dip chicken into the egg mixture and then into the crumbs, coating well. Place on a foil-lined baking sheet.
2. 2. Bake chicken for 40 minutes, or until golden and cooked through.
3. 3. Meanwhile, chop parsley coarsely; place in a bowl with the shallots and capers. Sprinkle with salt and pepper. Toss parsley salad with oil and lemon juice.
4. 4. Place a breast in each of 4 dinner plates. Top with parsley salad. Garnish with a lemon quarter and serve immediately.
5. Per serving: 377 calories, 28g carbohydrates, 39g protein, 12g fat, 145mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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