'1/2 cup chopped fresh parsley'
'1/2 cup chopped green scallions'
'4 boneless, skinless chicken breasts, cut into 8 pieces'
'Salt and black pepper to taste'
'2 egg whites, lightly beaten'
'1 tablespoon olive oil'
'4 cloves garlic, minced'
'1/2 teaspoon sweet paprika'
'1/2 cup chopped fresh parsley'
'1/2 cup chopped green scallions'
'4 boneless, skinless chicken breasts, cut into 8 pieces'
'Salt and black pepper to taste'
'2 egg whites, lightly beaten'
'1 tablespoon olive oil'
'4 cloves garlic, minced'
'1/2 teaspoon sweet paprika'
'In a large shallow dish, combine the parsley and scallions.'
'Reserve.'
'Season the chicken pieces with salt and black pepper.'
'Dip each piece into the egg whites and then coat in the herb mixture, pressing gently on both sides with your palms.'
'Heat the olive oil in a large non-stick skillet over medium-high heat
Add the garlic and cook until lightly browned.'
'Arrange the chicken pieces on top.'
'Cover and simmer over low heat for about 4 minutes per side, or until the meat is cooked through and tender.'
'Sprinkle with sweet paprika.'
'Serve hot.'
