Servings: 1 @ 3 fp

1/4 C bread crumbs (3 SP) ¼ C bread crumbs (3 SP)
1/4 tsp onion powder ¼ tsp onion powder
1/8 tsp paprika ⅛ tsp paprika
1/8 tsp each salt and pepper ⅛ tsp each salt and pepper
Two 4-ounce boneless skinless chicken breast cutlets (4 SP) Two 4-ounce boneless skinless chicken breast cutlets (4 SP)
1/4 cup egg whites (0 SP) ¼ cup egg whites (0 SP)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy clean up. Spray baking sheet or parchment with nonstick cooking spray.
In a wide bowl or plate, mix breadcrumbs with seasonings.
Pour egg whites (or egg beaters) into another wide bowl.
Dip chicken into whites turning to coat both sides.
Lay the cutlet on the bread crumbs to coat one side, then turn to coat the other side.
Lay the coated cutlet on the baking sheet. Repeat with remaining cutlet(s).
Bake for 10 min.
Turn chicken. Bake until cooked through and crispy, 10 to 12 min.