Ingredients

In this recipe from Wood's daughter Bedelia, the chicken is baked with a cornbread coating and no added fat.

2 skinless and boneless breasts, halved (about 1 1/2 pounds total)
1 tablespoon seasoned salt
1 teaspoon freshly ground black pepper
2 large egg whites
2 cups cornbread crumbs

Directions

Preheat the oven to 350 F. Rinse the chicken breasts and pat dry.

In a small bowl, combine the seasoned salt with the black pepper. Sprinkle over both sides of the chicken breasts. Let stand for at least 10 minutes.

In a bowl, beat the egg whites lightly. Dip the chicken breasts into the egg whites to coat. Dredge the chicken in the crumbs to coat. Place in a greased baking pan.

Bake for 35 to 40 minutes or until cooked through. Makes 4 servings. Recipe from Sylvia Woods.