Instructions: In shallow dish, combine oat bran, thyme, garlic powder, and red pepper. In another shallow dish, lightly beat egg whites. Pound each chicken breast between sheets of waxed paper to even thickness. Coat with oat bran mixture; shake off excess. Dip into egg whites, then coat again with oat bran mixture. Saute chicken in oil over medium heat about 6 minutes; turn. Cook an additional 6-8 minutes or until juices run clear when pierced with fork. Remove to serving platter; keep warm.

Increase heat to high; add wine, mixing well with drippings. Add tomato sauce and green onions; heat through. Pour over chicken just before serving. Garnish with sliced green onions, if desired.

1/2 starch/bread

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