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crispy chicken strips

Makes 6 servings


• Nonstick cooking spray
• 1 cup all-purpose white flour
• Pinch salt
• Pinch ground black pepper
• 4 large egg whites
• 1/2 cup reduced-fat (2%) milk
• 1½ cups crushed cornflakes
• 1 cup grated Cabot 50 % Reduced Fat Cheddar (4 ounces)
• 6 boneless chicken breast halves, cut into 1/2-inch-wide strips


1. Preheat oven to 375ºF. Coat 9-by-13-inch baking dish with cooking spray.

2. In three separate bowls:
• mix together flour, salt and pepper
• beat together egg whites and milk
• mix together cornflakes and cheese

3. Dip chicken strips first into flour, then into egg white mixture, then into cornflake mixture, turning to coat. Place in baking dish. (Discard any unused mixture.)

4. Bake for 25 minutes or until nicely browned, turning over after about 12 minutes. Serve with ketchup or barbecue sauce if desired.

    Nutrition Analysis
    Calories 291 , Total Fat 11g , Saturated Fat 4g , Sodium 282mg , Carbohydrates 19g , Dietary Fiber <1g , Protein 28g , Calcium 150mg 


Recipe & photo courtesy of Cabot Creamery Cooperative

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