Chili-Crusted Chicken

4 slices dry whole wheat bread, cubed

1 Tbsp. grated lime peel

4 tsp. chili powder

2 tsp. garlic powder

1 tsp. ground coriander

2 egg whites

8 (3-oz.) portions of skinless, boneless chicken breasts

Non-stick cooking spray

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In a food processor, combine first five ingredients and pulse until mixture forms crumbs.  Spray large baking sheet with non-stick cooking spray.  Dip chicken into egg whites, coating both sides, and then into crumb mixture, coating both sides.  Put on baking sheet and refrigerate 30 minutes.  Preheat oven to 350°F.  Bake approximately 20 minutes.

Note:  Most chicken breasts are 6-8 ounces, so will need to cut them in half for a 3-ounce serving size.

Yield: 8 servings (3 oz. each)

PER SERVING:     
CALORIES: 140     
FAT: 2g           
SATURATED FAT: 0.45g
SODIUM: 160mg
CHOLESTEROL: 50mg       
CARBOHYDRATES: 8g 
FIBER: 1g 
PROTEIN: 22g       

WeightWatchers Points:  3

Diabetic Exchange: 3 lean meat, 1/2 starch

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