Preheat oven to 400 degrees. Place a wire rack on a baking sheet; spray rack with cooking spray.
This healthy version of your favorite crispy chicken sandwich is sure to be a new dinner time fave.
Servings and Ingredients
|3 c.||crispy rice cereal|
|1 tbsp.||Hy-Vee cayenne pepper|
|1 tbsp.||Hy-Vee paprika|
|1 ½ tsp.||Hy-Vee ground black pepper|
|1 tsp.||Hy-Vee garlic powder|
|1 tsp.||Hy-Vee onion powder|
|1 tsp.||Hy-Vee dried thyme|
|2||large egg whites|
|2 tbsp.||bottled hot sauce, such as Tobasco sauce|
|6||(4-oz. each) boneless skinless chicken breast pieces|
|6 tbsp.||olive oil mayonnaise|
|6||Hy-Vee Bakery wheat hamburger buns, split|
|2||medium tomatoes, sliced|
|6||large romaine lettuce leaves|
Things To Grab
- Wire cooling rack
- Large resealable plastic bag
- 2 shallow dishes
- Meat thermometer
Combine cereal, cayenne pepper, paprika, black pepper, garlic powder, onion powder, and thyme in a large resealable plastic bag. Using a rolling pin, lightly crush cereal mixture. Pour cereal mixture into a shallow dish.
Whisk together egg whites and hot sauce in a second shallow dish; set aside. Dip chicken pieces, one at a time, into egg white mixture, then coat chicken with cereal mixture. Place chicken on the prepared rack and bake for 30 to 45 minutes or until juices run clear (165 degrees).
Assemble each sandwich. Spread 1 1/2 teaspoon mayonnaise on each cut side of bun. Place chicken breast on bun bottom. Top with tomato, lettuce, and bun top.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 60mg
- Sodium: 570mg
- Total Carbohydrates: 41g
- Protein: 34g