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serves 6
6 Tbsp. margarine
1/2 c. all-purpose flour (rice flour works ok too)
4 egg whites, slightly beaten
1 c. unseasoned dry bread crumbs (IC friendly)
2-1/2 tsp. crushed anise seed
1-1/2 tsp. ground cinnamon(if can tolerate)
1 tsp. ground allspice
1/2 tsp. ground coriander
6 boned and skinned chicken breasts
Melt the margarine and pour into an 8 x11-inch baking dish, tilting the dish to thoroughly coat the entire bottom (you can also microwave the margarine in the dish to melt it). Line up three bowls.... soup bowls work nicely.
In the first bowl, place the flour. In the second bowl, place the bread crumbs. Thoroughly mix the cinnamon, anise, allspice and coriander into the breadcrumbs. In the third bowl briefly whisk the four egg whites until they are somewhat frothy.
Preheat the oven to 375 degrees F. Rinse each chicken breast and pat dry with a paper towel. Dredge each breast in the flour, brushing off the excess so only a fine coating remains. Dip into the egg white, covering the chicken piece. Next, dip each chicken breast into the breadcrumbs, rolling to thoroughly coat the breast on all sides. Lastly, place the chicken in the melted margarine and roll it over to get both sides coated. Dip back into the crumbs patting crumbs onto the breast, making sure it is evenly and thoroughly coated. Again, roll in the margarine, coating both sides. Leave the breast in the baking dish. Repeat the procedure with the other chicken breasts.
Bake chicken uncovered at 375 degrees F. for 30 minutes or until breasts are done. Let cool 5 minutes before serving.
6 Tbsp. margarine
1/2 c. all-purpose flour (rice flour works ok too)
4 egg whites, slightly beaten
1 c. unseasoned dry bread crumbs (IC friendly)
2-1/2 tsp. crushed anise seed
1-1/2 tsp. ground cinnamon(if can tolerate)
1 tsp. ground allspice
1/2 tsp. ground coriander
6 boned and skinned chicken breasts
Melt the margarine and pour into an 8 x11-inch baking dish, tilting the dish to thoroughly coat the entire bottom (you can also microwave the margarine in the dish to melt it). Line up three bowls.... soup bowls work nicely.
In the first bowl, place the flour. In the second bowl, place the bread crumbs. Thoroughly mix the cinnamon, anise, allspice and coriander into the breadcrumbs. In the third bowl briefly whisk the four egg whites until they are somewhat frothy.
Preheat the oven to 375 degrees F. Rinse each chicken breast and pat dry with a paper towel. Dredge each breast in the flour, brushing off the excess so only a fine coating remains. Dip into the egg white, covering the chicken piece. Next, dip each chicken breast into the breadcrumbs, rolling to thoroughly coat the breast on all sides. Lastly, place the chicken in the melted margarine and roll it over to get both sides coated. Dip back into the crumbs patting crumbs onto the breast, making sure it is evenly and thoroughly coated. Again, roll in the margarine, coating both sides. Leave the breast in the baking dish. Repeat the procedure with the other chicken breasts.
Bake chicken uncovered at 375 degrees F. for 30 minutes or until breasts are done. Let cool 5 minutes before serving.
