HEART HEALTHY COOKING CLASS - Packer Party

Onion Blossoms

4 large sweet onions (such as vidalia), peeled
4 egg whites
1 egg
2 cups plain dry bread crumbs
1/2 cup grated Parmesan cheese
5 Tbs. chopped fresh thyme, divided
3 Tbs. chopped fresh basil
1 tsp. salt

Heat oven to 425°. Coat large baking sheet with butter-flavored cooking spray. Place onions root-end-up on plate in microwave. Cook on high 10-12 minutes; let cool. Invert onions on work surface. Cut each onion into eight wedges, taking care not to slice through the root. In large, deep bowl, whisk together egg whites and egg. In another bowl, combine bread crumbs, cheese, thyme, basil and salt. Dip each onion into egg mixture, shake off excess. Dredge in bread-crumb mixture to thoroughly coat. Arrange blossoms on baking sheet; coat with cooking spray. Bake 25-30 minutes or until golden brown and tender.

Crispy Chicken Strips

2 Tbs. light mayonnaise
1 Tbs. coarse-grained mustard
1 tsp. worcestershire sauce
1/4 tsp. each salt and pepper
1/2 tsp. paprika
1 lb. boneless, skinless chicken-breast strips
1/2 cup cracker meal
4 Tbs. diet margarine
2 Tbs. lemon juice
1 Tbs. chopped parsley

Heat oven to 400°. Coat baking sheet with butter-flavored cooking spray. In bowl, combine mayonnaise, mustard, worcestershire sauce, paprika, salt and pepper and 1/4 tsp. ground red pepper; add chicken strips and toss well to coat. On waxed paper, combine cracker meal and remaining 1/4 tsp. red pepper. Dredge chicken strips in mixture to coat. Arrange in single layer on baking sheet. Bake 20 minutes, turning once, or until golden. Meanwhile, in saucepan over low heat, melt margarine. Remove from heat; stir in lemon juice and parsley. Drizzle over chicken strips. If desired, serve with a dipping sauce of your choice.

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