Crispy Southwest Chicken Breasts

(the spiced cornmeal coating gives the illusion of fried chicken without all the calories)

The chicken may be coated and chilled up to an hour before cooking.
This recipe I got out of my cooking club magazine.

1 Egg White
1 teaspoon water
1/4 cup cornmeal
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt (I use sea salt)
2 tablespoons flour
1 large chicken breast cut in half
1 tablespoon canola oil (I coated the bottom of a pan)
1/2 cup salsa
1/2 avocado
3 tablespoons chopped cilantro

1)  Whisk egg white and water in a shallow bowl.  combine cornmeal, coriander, cumin and salt in another shallow bowl.  Place flour in a Ziploc bag.

2)  Pound chicken to 1/2 inch thickness.  (I ran a sharp knife through them and filleted them instead of pounding... it's just much quicker)
Add chicken, one piece at at time to flour; shake lightly until coated.  Dip each piece into egg mixture, then coat with seasoned cornmeal. 

3) Heat oil in a medium nonstick skillet over medium until hot.  Cook chicken 8 to 10 minutes turning once.  Cook until golden.  Remove chicken.

4)  Chop avocado into small cubes.  Spoon salsa and cilantro over breast and then add avocado.  Serve and enjoy!

makes 2 servings
Per serving:  300 calories, 14 grams total fat (2 grams saturated fat), 30.5 grams of protein, 13 grams carbs, 75 mg cholesterol, 475 mg. sodium, 3.5 grams of fiber.

We really like this recipe, I just served it with a green salad with a little cilantro and lime juice  to follow the Southwestern flavors.