Ingredients

• 1 pound boneless skinless chicken breasts
• 2 cups mini shredded whole wheat cereal biscuits, crushed
• 1/2 teaspoon garlic powder
• 1 egg
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup Blue Bonnet®-stick (1/2 cup = 1 stick)
•   Gulden's® Spicy Brown Mustard or La Choy® Sweet and Sour Sauce, optional

Directions

1. Cut chicken into 1-inch wide strips; set aside.
2. Combine cereal crumbs and garlic powder in shallow bowl. Beat egg, salt and pepper in another shallow bowl with wire whisk until well blended. Dip chicken strips in egg mixture, then in crumb mixture, turning to evenly coat all sides.
3. Melt Blue Bonnet in large skillet over medium heat. Add chicken strips; cook 6 to 8 minutes, or until golden brown and no longer pink in centers, turning occasionally. Serve warm with mustard or sweet and sour sauce, if desired.

Nutrition Facts

Amount per Serving

Calories

193

% Daily Value*

Total fat

16%

11 g

Saturated fat

11%

2 g

Cholesterol

21%

63 MG

Sodium

10%

239 MG

Carbohydrate

3%

10 g

Dietary fiber

6%

2 g

Sugars

0%

0 g

Protein

31%

15 g

Vitamin A

7%

Vitamin C

0%

Calcium

2%

Iron

23%