Nonstick cooking spray
4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
2 egg whites, lightly beaten
1 tablespoon water
1 teaspoon finely shredded lemon peel
1/2 cup seasoned fine dry bread crumbs
1/4 cup finely shredded Parmesan cheese
1/4 cup bottled low-calorie barbecue sauce (optional)
In a small bowl, beat together egg whites, the water, and lemon peel. In another small bowl, stir together bread crumbs and cheese. Dip chicken strips in egg white mixture, then in bread crumb mixture, turning to coat. Arrange strips on prepared baking sheet. Lightly coat chicken strips with additional cooking spray.
Bake about 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through baking. If desired, serve with barbecue sauce.
Per Serving: cal. (kcal) 207, Fat, total (g) 3, chol. (mg) 70, sat. fat (g) 1, carb. (g) 11, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 32, vit. A (IU) 48.59, vit. C (mg) 1.77, Thiamin (mg) 0.12, Riboflavin (mg) 0.26, Niacin (mg) 10.86, Pyridoxine (Vit. B6) (mg) 0.51, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 534, Potassium (mg) 286, calcium (mg) 80.77, iron (mg) 0.9, Starch () 0.5, Lean Meat () 4, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet