Saturday, June 26, 2010

Italian Chicken

ITALIAN CHICKEN

2 boneless skinless chicken breasts (about 54 oz. each)
3/4 cup Wheaties cereal, finely crushed
1/4 cup Bisquick
3/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 cup fat-free egg product
1 Tbsp. vegetable oil

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow dish, stir cereal, Bisquick, Italian seasoning and garlic powder. In another shallow dish, place egg product. Dip chicken in egg product, then coat with cereal mixture. In 10 inch nonstick skillet, heat 1 1/2 tsp. of the oil over medium-low heat. Add chicken; cook 4 minutes. Turn chicken; add remaining 1 1/2 tsp. oil to skillet. Cook 5 to 6 minutes longer or until chicken is no longer pink in center. Makes 2 servings.

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