Page 216 - Family cookbook v30_Neat

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Lisa Behymer

Deluxe Chicken Breasts

Serves 4
1/2 cup all purpose flour plus 1 to 3 teaspoons

1/4 cup dry breadcrumbs

2 egg whites lightly beaten

2 tablespoons water

4 skinless, boneless chicken breast halves (4 ounces each)

2 tablespoons vegetable oil

For the sauce

2 tablespoons margarine

2 tablespoons all purpose flour

1 cup skim milk

1/2 cup reduced fat cheddar cheese, divided

1 teaspoon paprika for garnish

1. Preheat oven to 350 degrees. On a sheet of waxed paper, combine the flour and
breadcrumbs. In a shallow bowl, whisk together egg whites and water.

2. Dip chicken in egg white mixture then dredge in bread crumb mixture to coat.

3. In a large skillet heat oil over medium‐high heat. Add chicken, cook turning once
until browned about 10 minutes. Place chicken in a shallow baking dish. Bake until
cooked through, about 15 minutes.

4. To prepare sauce in a small saucepan over medium heat, melt margarine. Stir in

flour until well combined. Slowly add milk, stirring constantly. Cook stirring until
thickened., about 8 to 10 minutes. Remove from heat; stir in 1/4 cup of cheddar.

5. Place chicken breasts on serving plates. Drizzle with sauce and sprinkle with the

remaining cheddar. Garnish with paprika and serve immediately.