2 tablespoons all-purpose flour
1/4 teaspoon pepper
Salt
1 large egg white
1/4 cup dried bread crumbs
1/2 teaspoon dried rosemary leaves, crushed
2 tablespoons light corn-oil spread 1/4 stick
4 medium-sized carrots, cut into bite-sized chunks
1 small bunch broccoli, cut into 2-inch pieces (about 2 cups)
Preheat oven to 425 degrees. Remove skin from chicken-breast halves trim fat. On sheet of wax paper mix flour, pepper, and 1 Teaspoon salt. In pie plate, beat egg white with 1 tablespoon water. In cup, mix bread crumbs and dried rosemary. Coat chicken with flour mixture; dip meat side into egg-white mixture. Then Sprinkle meat side with bread-crumb mixture; press crumbs, firmly onto chicken.
In 13" by 9" metal baking pan in oven, melt light corn-oil spread; remove pan from oven. Arrange chicken, bread-crumb-side down, in melted corn-oil spread in pan; bake 25 minutes. Turn chicken over; if necessary, loosen chicken with pancake turner. Bake 10 minutes longer or until golden and juices run clear when chicken is pierced with a knife.
Meanwhile, in 3-quart saucepan over high heat, in 1 inch boiling water, heat carrots to boiling. Reduce heat to low; cover and simmer 5 minutes or until carrots are tender-crisp. With slotted spoon, remove carrots to bowl. In same saucepan over high heat, in remaining boiling water (if needed, add water to equal 1 inch), heat broccoli to boiling. Reduce heat to low; cover and simmer 5 minutes or until broccoli is tender-crisp. Drain. Return carrots to saucepan with broccoli. Sprinkle vegetables with 1/2 teaspoon salt. Heat through. Arrange chicken and vegetable on platter.
Makes 4 servings.