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Chicken Strips


12 ounces raw, boneless skinless chicken breasts, cut into 8 strips
1 cup Fiber One bran cereal (original)
¼ cup fat-free liquid egg substitute (beaten egg whites work fine, too)
1 Tablespoon Old Bay seasoning
½ teaspoon garlic powder
½ teaspoon Creole seasoning
½ teaspoon freshly ground black pepper
Dash cayenne pepper
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme

Preheat oven to 375° F. Using a blender or food processor, grind fiber cereal to a breadcrumb-like consistency. Add seasonings to crumbs. Place crumbs in one small bowl (or Ziploc) and egg subsitute or egg white in another bowl. Next, coat raw chicken—first with egg and then with crumbs. Place strips on a baking sheet coated with nonstick spray. Add a light mist of nonstick spray on top and place in oven. Cook for 10 minutes and then turn strips over. Spritz with another light mist of nonstick spray and cook for an additional 7-10 minutes until chicken is fully cooked and crumb coating looks crispy.

Makes 2 servings.