1. Preheat oven to 400°F. Place flour in a shallow dish. Add pepper to taste. Roll chicken in flour mixture, shaking off any excess. Place on a large, rimmed baking sheet; cover and refrigerate 10 minutes.
2. Place egg whites in another shallow dish. In a third shallow dish combine cornmeal, crushed tortilla chips, lime zest, and cumin. Remove chicken from refrigerator; dip in egg whites, then roll in cornmeal mixture. Return to baking sheet. Coat chicken lightly with nonstick cooking spray. Bake for 15 to 18 minutes or until heated through (165°F) and the crust is browned.
3. Meanwhile, for the mustard sauce, in a small bowl whisk together mustard, blackberry preserves, and lime juice. Transfer chicken to a platter, and serve with mustard sauce.
- 2 g Total Fat
- 0 g Saturated Fat
- 55 mg Cholesterol
- 290 mg Sodium
- 15 g Carbohydrate
- 1 g Fiber
- 29 g Protein
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Nutritional Information
- 2 g Total Fat
- 0 g Saturated Fat
- 55 mg Cholesterol
- 290 mg Sodium
- 15 g Carbohydrate
- 1 g Fiber
- 29 g Protein
Directions
1. Preheat oven to 400°F. Place flour in a shallow dish. Add pepper to taste. Roll chicken in flour mixture, shaking off any excess. Place on a large, rimmed baking sheet; cover and refrigerate 10 minutes.
2. Place egg whites in another shallow dish. In a third shallow dish combine cornmeal, crushed tortilla chips, lime zest, and cumin. Remove chicken from refrigerator; dip in egg whites, then roll in cornmeal mixture. Return to baking sheet. Coat chicken lightly with nonstick cooking spray. Bake for 15 to 18 minutes or until heated through (165°F) and the crust is browned.
3. Meanwhile, for the mustard sauce, in a small bowl whisk together mustard, blackberry preserves, and lime juice. Transfer chicken to a platter, and serve with mustard sauce.