Makes two servings. Each serving has 315 calories, 5g fat, 5g fiber, and 43g protien.
From magazine clipping
1/3 cup reduced-fat buttermilk
1/8 tsp paprika
12 oz boneless, skinless chicken breast tenders
nonstick cooking spray
1/3 cup Fiber One Original cereal
1/3 cup panko breakdcrumbs
1 tbsp dry onion soup mix
salt
In a large sealable container or plastic bag, combine buttermilk with paprika and mix well.
Add chicken tenders and coat completely. Seal and refridgerate for at least one hour.
Preheat oven to 375 F.
Spray a large baking sheet with nonstick spray. Set aside.
Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Pour crumbs into a large bowl. Add panko, onion soup mix, and a dash or two of salt and mix thouroughly.
One at a time, remove chicken pieces from container or bag, give them a shake, coat them evenly with crumb mixture, and lay them flat on the baking sheet.
Bake for 10 minutes.
Flip strips carefully using tongs, then bake for an additional 10 minutes or until outside is crispy and chicken is cooked through.
