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Crusty Ginger Chicken
- 6 x 125 g chicken breast fillets, skin and fat removed
- ½ cup dry breadcrumbs
- ¼ teaspoon garlic salt
- 2 teaspoons dried parsley
- salt and freshly ground black pepper
- 2 egg whites or substitute*, lightly beaten
- 1 tablespoon ground ginger
Preheat oven to 230?. Line a non-stick oven tray with baking paper.
In a plastic bag, combine breadcrumbs, garlic salt and dried parsley. Season with salt and pepper.
Coat chicken breasts with egg white or substitute. Sprinkle ginger on both sides of chicken breasts. Toss chicken breasts in bag, covering with breadcrumbs.
Place chicken on baking paper and bake for 30 minutes, until chicken is cooked through. Serve with a rice and a green salad if desired.
Serves 6
Per serve: Kilojoules; 775 Calories: 185
Fat: 3.3 g Saturated fat: 0.8 g Fibre: 0.6 g
Carbohydrate: 7.5 g Protein: 30.9 g
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