It's hard to compete with fried chicken, but this baked alternative is so crispy and crunchy (not to mention healthier), that you might just declare it your new favorite! Serve it on a bed of greens to keep the carbs to a minimum, or go traditional and add your favorite pasta and red sauce. Ingredients: 4 boneless, skinless chicken breasts (about 1 ½ lb.)* ¼ cup nonfat or low fat buttermilk (shake well before using) Nonstick spray ½ cup whole-wheat flour (or any other type of flour) 1 tsp onion powder ½ tsp kosher salt ½ tsp black pepper 3 large egg whites 1 Tbsp. skim milk (or water) 2 tsp. hot sauce ® cup finely grated Parmesan ¼ cup ground flaxseed *Alternatively, use 1 ½ lb. thin chicken cutlets and skip step 1. Directions: Holding your knife parallel to the cutting board, carefully slice into each breast horizontally, taking care not to slice all the way through the meat. Fold each breast open so it lies flat. Place the breasts in a ziptop plastic bag. Add the buttermilk and seal
