Chicken Cutlet Supreme
80
80
Ingredients
| ¾ | cup |
oat flour
ground |
* |
| 1 | tablespoon |
dill weed
|
|
| ⅛ | teaspoon |
lemon pepper
|
* |
| 1 | each |
egg whites
|
* |
| ¼ | cup |
water
|
|
| 1 ½ | pounds |
chicken cutlets
chicken breasts cut into cutlets |
|
| 2 | tablespoons |
margarine
|
|
| 1 | medium |
green bell peppers
sliced |
|
| 2 | each |
carrots
peeled |
Directions
Heat oven to 375℉ (190℃).
Spray a 9x13 inch baking pan with cooking spray.
In a shallow dish, combine oat flour, dill and lemon pepper.
In another dish, beat egg white with water.
Coat chicken with dry ingredients and shake off excess, dip in egg, then dip again in dry ingredients.
Place in baking pan, surround with vegetables and drizzle with margarine.
Bake 35 minutes, uncovered. Serve with rice or noodles.
Nutrition Facts
Serving Size 169g (6.0 oz)Amount per Serving
Calories 23331% of calories from fat
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
9%
Trans Fat
0g
Cholesterol 96mg
32%
Sodium 150mg
6%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
4%
Sugars g
Protein
71g
Vitamin A 74%
•
Vitamin C 29%
Calcium 4%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
