Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
Combine cornmeal and next 3 ingredients in a small bowl. Sprinkle flour evenly over each chicken breast half; dip in egg whites, and dredge in cornmeal mixture.
Heat oil in a large nonstick skillet over medium heat until hot. Add chicken, and cook 5 to 6 minutes on each side or until chicken is done. Serve with salsa.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook
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