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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
70 g egg whites |
30 g ( 1 1-inch piece) ginger, peeled and cut into thirds |
2 tsp low-sodium soy sauce |
1 tbsp arrowroot |
2 cloves garlic, cut in half |
350 g boneless, skinless chicken breasts |
25 g cereal |
1 tsp olive oil (spray) |
Directions:
1. Preheat oven to 350°F.
2. Place 2 egg whites, ginger, soy sauce, arrowroot and halved garlic in a mini-chopper or blender. Blend to break up ginger and garlic, until fairly smooth. Transfer egg mixture to a shallow dish and add chicken, turning a few times to coat; set aside. Place cereal on a sheet of wax paper. Let chicken marinade for 15 min
3. Remove chicken from egg mixture. Press both sides of each chicken cutlet into cereal and transfer to a large baking sheet misted with cooking spray. Coat tops of chicken with a thin layer of cooking spray and transfer to oven, alongside corn mixture. Bake both for about 25 minutes, until corn has puffed and chicken has cooked through and is no longer pink in the center. Remove corn mixture and chicken from oven, letting chicken rest for 4 minutes before slicing and serving with corn bake.
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