3–5 boneless, skinless chicken breasts
Parmesan Ranch croutons
Flour
Egg Whites
Penne Pasta
3 T. butter
2 garlic cloves, pressed or chopped
2 T. oil
1–¼ cup chicken stock
1 cup cream
1 can mushrooms or fresh
Steamed broccoli (optional)

Crush croutons. Whisk egg whites. Dip each piece of chicken into flour then into egg whites and coat with crouton crumbs. Place on baking sheet and put in a 425 degree oven. Bake for 25 minutes.