Brought to you by: Vickie Ingredients: ------------ Vegetable oil spray 1 lb boneless, skinless chicken breasts 2 cups Spoon Size Shredded Wheat cereal 1/4 cup sesame seeds 1 tablespoon chopped parsley or 1 teaspoon dried parsley 1/8 teaspoon garlic powder 1/8 teaspoon powdered ginger 1 tablespoon olive oil 1 tablespoon lemon juice 1 egg white Sauce: 1 cup plain nonfat yogurt 1 tablespoon honey 1½ teaspoons Dijon mustard 1 teaspoon reduced-sodium soy sauce Tools listed after instructions: Instructions: ------------- Preheat oven to 350°F. Coat a cookie sheet by spraying lightly with vegetable oil spray. Wash the chicken breasts and pat them dry with paper towels. Place cereal in a plastic bag and crush it by rolling over it with a rolling pin or pounding it with a mallet. Place the sesame seeds, parsley, garlic powder, and ginger in the bag with crushed cereal. Close the bag and shake to mix well. Place the olive oil, lemon juice and egg white in a small bowl. Using a fork, whip them until they are foamy (about 30 quick strokes). Cut the chicken into 1" square pieces. Dip the chicken into the oil and egg mixture. Let the excess drip off and then place the chicken pieces into the plastic bag. Seal the bag and shake until they are coated with the cereal mixture. Repeat until all pieces are coated. Place the coated chicken on the cookie sheet, set the timer, and bake the chicken for 15 minutes. While chicken is baking, place the yogurt, honey, mustard and soy sauce in a small mixing bowl and mix with a spoon until combined. Serve the chicken muggets with the sauce. Serves 5 Tools: Ziploc plastic bag Small, sharp knife Measuring cups 2 small mixing bowls Paper towels Fork Rolling pin or mallet Cutting board Timer Measuring spoons Spoon Nonstick cookie sheet |