Crispy Chicken With Peanut Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe has chicken breasts, dipped in egg whites and rolled in a herb-crispy rice cereal flakes and baked, then served with a peanut dipping sauce. Made for RSC12. Changes have been made due to feedback from reviews...thank you for all your comments!!! Ingredients:
3 boneless skinless chicken breasts, sliced in long strips |
3 tablespoons whole wheat flour |
1 teaspoon seasoning salt |
1 teaspoon fresh ground pepper |
1 teaspoon garlic powder |
2 cups crispy rice cereal, crushed lightly |
2 egg whites |
2 tablespoons water |
1/2 cup smooth peanut butter |
1 tablespoon splenda granular or 1 tablespoon sugar |
2 tablespoons hoisin sauce |
1 tablespoon lime juice |
1 tablespoon soy sauce |
1 -2 teaspoon chili-garlic sauce |
1 tablespoon sesame oil |
1/4 cup water |
Directions:
1. Spray 2 baking sheets with Pam. Beat egg whites with water in one pan. Mix flour, seasoning salt, pepper, garlic, salt and crushed rice cereal in another pan. Dip chicken strips in egg white, roll in cereal mixture and place on baking sheet. Spray with additional Pam to lightly coat chicken. Bake at 400 degrees for 20 minutes or until crispy.
2. Meanwhile prepare peanut dipping sauce. Into a small jar, add peanut butter and the next 7 ingredients. Shake until smooth.
3. Serve chicken with peanut dipping sauce.
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