Instructions: The recipe, as POSTED (a rose by any other name....) was published by Hidden Valley about 10 years ago, and Im not sure that the low fat version was available at the time. Since it is being used, in this case, primarily as a seasoning, I see no reason why the low fat would not work. As to the eggs, their main purpose is to hold the seasoning to the chicken. Again, I think that the whites alone would do the job. I also came across another chicken recipe that may be of interest to you. Mix pineapple with its juice, fructose, lemon juice and mustard in small bowl. Place chicken on rack in shallow baking pan. Spread pineapple mixture over each piece of chicken (approx 2 tablespoons each). Bake for 20 minutes, then remove from oven to baste again. Bake 20 minutes and baste again. Return to oven for final 20 minutes of baking. Pour pineapple sauce and drippings from baking pan into bowl and chill. Skim fat, then return to sauce pan to reheat.

Serve sauce over chicken.

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