CRUSTED PARMESAN CHICKEN

4 chicken breast halves -- boneless/skinless 1/2 cup egg substitute 3/4 cup yellow cornmeal 1/2 teaspoon lemon pepper 1/4 teaspoon cayenne pepper dash of salt -- if desired 1/4 cup grated fat-free Parmesan cheese 2 Tablespoons lime juice Rinse and drain the chicken breasts. Place one at a time in a large zip- lock plastic bag. Leaving the bag unzipped, use a meat mallet to pound the chicken to 1/3 to 1/4 inch thick. Repeat with each remaining breast. This can be done ahead of time and the chicken stored in the refrigerator in the sealed bag. Set two shallow bowls or pie plates on the counter. Place the egg substitute in one bowl, the cornmeal mixed with the lemon pepper, red pepper, salt and cheese in the other bowl. Rub chicken with the lime juice. Dip one piece of chicken at a time in the egg substitute and then coat evenly with the cornmeal mixture. If you have time, place on a wire rack to dry out a little. Preheat the George Foreman grill and brush with olive oil generously! Grill for 7-10 minutes or until done. Check after 4 minutes to be sure it's not drying out. Don't overcook or it will be dry. Slow Cooker Recipes