0.0 – 0 reviews • Main Dish
| Total: |
32 min |
| Prep: |
20 min |
| Cook: |
12 min |
| Yield: |
4 servings |
| Total: |
32 min |
| Prep: |
20 min |
| Cook: |
12 min |
| Yield: |
4 servings |
Ingredients
- 2 egg whites
- 1 tablespoon water
- 2 1/2 cups RICE KRISPIES® cereal
- 1 1/2 teaspoons paprika*
- 1 teaspoon seasoned salt*
- 1/8 teaspoon garlic powder*
- 1/8 teaspoon onion powder*
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon butter or margarine, melted
- 1/4 cup reduced-fat ranch salad dressing
Instructions
- In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG’S® RICE KRISPIES® cereal, paprika, seasoned salt, garlic powder and onion powder.
- Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450 degrees F about 12 minutes or until no longer pink in center.
- Serve warm with salad dressing as dipping sauce.
- This recipe makes 4 main dish servings or 8 appetizer servings.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
304 |
| Total Fat |
14 g |
| Saturated Fat |
4 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
0 g |
| Sugar |
2 g |
| Protein |
28 g |
| Cholesterol |
90 mg |
| Sodium |
388 mg |
| Serving Size |
1 of 4 servings |
| Calories |
304 |
| Total Fat |
14 g |
| Saturated Fat |
4 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
0 g |
| Sugar |
2 g |
| Protein |
28 g |
| Cholesterol |
90 mg |
| Sodium |
388 mg |