Recipe - Chicken Cutlet Supreme

Three fourths cup Ground oat flour (see note)
or allpurpose flour
1 tablespoon Fresh dill or 1 tsp dried
dill weed
1/8 teaspoon Lemon pepper
1 Egg white
One fourth cup Water
3 Chicken breasts, halved,
boned, skinned
2 tablespoon Margarine or olive oil
1 md Green pepper, cut or sliced up in
rings
2 Carrots, peeled or washed,
cut on the diagonal

Source: MAINPOUL.ZIP

Heat oven to 375 degrees. Spray a 9 x 13" baking pan with cooking spray. In
a shallow dish, combine oat flour, dill and lemon pepper. In another dish,
beat egg white with water. Coat chicken with dry ingredients and shake off
excess, dip in egg, then dip again in dry ingredients. Place in baking pan,
surround with vegetables and drizzle with margarine. Bake 35 minutes,
uncovered. Serve with rice or noodles. Serves 6.

GROUND OAT FLOUR: Combine One half cup oats and One half cup oat bran in a blender or
food processor. Blend 1 minute. Store excess in refrigerator.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini