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1 lb boneless, skinless chicken breasts, cut into strips; 2 tbsp Country Crock® Calcium plus Vitamin D, melt; 3 cup whole grain wheat flakes cereal, crushed OR whole grain bread crumbs
Tender shredded rotisserie chicken gets tossed in a spicy-sweet peanut sauce, stuffed in a crispy baked wonton shell, and topped with bright, colorful, and crunchy veggies to make this easy two ...
Using tongs, gently lift 3-4 chicken tenders at a time from the buttermilk (shaking to remove excess buttermilk) and place in the bag of flour. Seal the bag and shake for 1-2 minutes until each ...
Put a piece of chicken into the panko bowl. Pat down gently to press the breadcrumbs onto the chicken, then transfer onto baking tray. Repeat with remaining chicken.
Place the chicken strips on a baking sheet. Brush the narrow end of the chicken strips with egg and press almonds on the egg wash to attach. Bake for 5 minutes or until hot. Pour the sauce in a 2-quart saucepan over medium heat. Cook until it’s hot and bubbling, stirring occasionally. Arrange the chicken on a serving platter.
Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately. Recipe courtesy of Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories by Rocco DiSpirito/Ballantine Books, 2010.