Recipe information
Yield
Makes 4 servings
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
Preparation
Step 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.
Step 2
2. Bake chicken for 40 minutes, or until golden and cooked through.
Step 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.
Step 4
4. Place a breast in each of 4 dinner plates. Top with parsley salad. Garnish with a lemon quarter and serve immediately.
Nutrition Per Serving
Per serving: 377 calories
28g carbohydrates
39g protein
12g fat
145mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
