Servings 4

Ingredients:

• 1 egg or 1/4 cup egg substitute
• 1 cup nonfat milk or soy milk
• 1/2 cup cornmeal
• 2 tbsp chili powder
• 2 tbsp oregano
• 1/4 tsp cheyene pepper
• 1 tsp cinnamon
• 1/4 tsp cummin
• 4 chicken breasts

Instructions:

1. Preheat oven to 350°F. Coat an 8″x8″ baking pan in cooking spray. Set aside.
2. In a shallow bowl, mix egg and milk. Put aside.
3. In a large food storage baggie, mix all dry ingredients.
4. Dip chicken breast in milk and egg mixture and turn to coat; place chicken breast in bag, seal, and shake until chicken breast is coated with cornmeal mixture. Place in baking pan. Repeat until all chicken is coated and in pan.
5. Bake chicken for 35-45 minutes or until cooked through.

Cook’s Notes
Obviously you can use whatever spices and seasonings suit your tastebuds that day. I chose the seasonings I thought would taste yummy.

I also used a real egg and soymilk.

Recipe by The Weekend Chef

Index Tags: chicken • diet-friendly • freezer-friendly • Recipes • Weight Watchers© • Weight Watchers© Core