Main Course:

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Main Course: Seasoned Crusted Chicken Breasts 4 boneless, skinless chicken breasts 4 egg whites 1 Tbsp. cornstarch Juice of 1 lemon 2 cups dry bread crumbs One quarter cup fresh parsley, chopped 2 tsp. kosher salt One half tsp. ground pepper 1 Tbsp. grated lemon zest One third cup olive oil Pound chicken breasts to one half-inch thick. Combine egg whites, cornstarch and lemon juice and mix. In a separate bowl combine breadcrumbs, parsley, salt, pepper and lemon zest and toss. Dredge each chicken breast through egg mixture followed by breadcrumb mixture and saute in olive oil for several minutes on each side until chicken is fully cooked. The Skinny: Use egg white substitute. Sauteed Spinach 2 pounds fresh spinach, stems trimmed off One quarter cup olive oil 5 garlic cloves, minced One half tsp. red pepper flakes Salt and pepper to taste Balsamic vinegar Bring a large pot of boiling water to a boil and place spinach in boiling water to wilt (this only takes a few seconds). Remove from boiling water and place in a colander. In a skillet saute garlic and red pepper flakes in olive oil for about 1 minute, add wilted spinach and cook another minute or so. Season with salt and pepper and drizzle with vinegar. The Skinny: Not much room for improvement here.