When I returned home after 20 years as a missionary in the Philippines, I started experimenting to make food like we had enjoyed there. These flavorful chicken strips come really close!
—LYNN JONAS MADISON, WI
PREP: 15 MIN. • COOK: 10 MIN./BATCH • MAKES: 6 SERVINGS
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 2/3 cups Caesar salad croutons, crushed
1/4 cup sesame seeds
2 eggs, lightly beaten
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
2 teaspoons butter
2 teaspoons canola oil
1. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, combine crushed croutons and sesame seeds. Place eggs in a third shallow bowl. Coat chicken with flour mixture, then dip in eggs and coat with crouton mixture.
2. In a large nonstick skillet coated with cooking spray, cook chicken in butter and oil in batches over medium heat for 4-6 minutes on each side or until no longer pink.
PER SERVING 255 cal., 11 g fat (3 g sat. fat), 120 mg chol., 319 mg sodium, 11 g carb., 1 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.