Thursday, September 11, 2014

Flat Belly Chicken Dish

Crunchy Almond-Crusted Chicken

  This recipe is evidence it doesn't take a long rundown of fixings to make a solid, mouthwatering supper. Serve the chicken with ¼ glass nonfat curds and 1 container grape tomatoes for an immaculate level tummy feast.

TIME: 15 minutes

  • 5 oz boneless, skinless chicken bosom
  • 1 Tbsp cornstarch
  • ¼ c without fat egg substitute
  • 2 Tbsp finely hacked almonds
1. SPRINKLE each one side of the chicken bosom with cornstarch. Dunk it into the egg substitute, then sprinkle with almonds.

2. Layer a little, nonstick skillet with nonstick cooking shower and hotness over medium high temperature. Cook the chicken 5 minutes on each one side or until a thermometer embedded in the thickest part enrolls 165 degrees F.

Sustenance (for every serving) 310 cal, 43 g pro, 10 g carb, 1 g fiber, 10 g fat, 204 mg sodium

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