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Betty Crocker Ultimate Bisquick Cookbook
Prep Time: 10 Minutes
Start To Finish: 25 Minutes
4 Servings


• 1½ cups Corn Chex cereal
• 1/2 cup Original Bisquick mix
• 2 teaspoons paprika
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon ground red pepper (cayenne)
• 1 tablespoon canola or soybean oil
• 1 teaspoon red pepper sauce or hot sauce
• 1 lb boneless skinless chicken breasts, cut into 2-inch pieces
• 1/4 cup fat-free sour cream
• 1/4cup reduced-fat ranch dressing


1. Heat oven to 425°F. Place Cereal in 1-gallon resealable food-storage plastic bag; crush with rolling pin. Add Bisquick mix, paprika, seasoned salt and red pepper to cereal; mix well.

2. In small bowl, mix oil and red pepper sauce. Coat chicken pieces with oil mixture.

3. Shake about 6 chicken pieces at a time in bag of cereal mixture until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.

4. Bake about 10 minutes or until chicken is no longer pink in center. Meanwhile, in small bowl, mix sour cream and dressing. Serve sauce with chicken.

High Altitude (3500-6500 ft): Bake about 15 minutes.

1 SERVING: Calories 320 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2g); Cholesterol 75mg; Sodium 640mg: Total Carbohydrate 25g (Dietary Fiber 1g; Sugars 3g); Protein 28g
% DAILY VALUE: Vitamin A 20%; Vitamin C 4%: Calcium 10%; Iron 30%
EXCHANGES: 1 1/2 Starch, 3 Very Lean Meat, 2 Fat


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