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Shelly's Recipe

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SPICY CHICKEN CUTLETS WITH THREE-PEPPER SLAW

Category: Chicken

8 boneless skinless chicken thighs
2 egg whites, beaten
1-1/4 cups Italian style bread crumbs
1/2 tsp chili powder
1/2 tsp pepper
1/2 tsp ground cumin
4 tbsp olive oil
Three-Pepper Slaw (recipe follows)
Dressing (recipe follows)

Place chicken thighs between 2 sheets plastic wrap and gently pound to 1/2-inch thickness. Place chicken in frothy egg whites and turn to coat. Mix breadcrumbs, chili powder, cumin and pepper. Add chicken and turn to coat both sides.

Add oil to large skillet over medium- high heat. Saute coated chicken about 5 minutes on each side until brown and fork tender.

Place pepper slaw on serving platter and arrange chicken around it. Spoon dressing over top of chicken. Serves 4.

Three-Pepper Slaw: Cut 1 each medium red, yellow and green bell pepper into strips. Add 1 cup cabbage, cut into thin strips, and 2 tbsp finely chopped Italian parsley.

Dressing: In food processor, process 6 tbsp fresh lemon juice, 2-1/2 tbsp honey, 3 tsp minced, canned chipotle chile, 1/2 tsp salt, 1/4 tsp pepper, 4 tbsp mayonnaise and 5 garlic cloves, minced.


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