Prep 15 mins
Cook 20 mins
This recipe has chicken breasts, dipped in egg whites and rolled in a herb-crispy rice cereal flakes and baked, then served with a peanut dipping sauce. Made for RSC12. Changes have been made due to feedback from reviews...thank you for all your comments!!!
- 3 boneless skinless chicken breasts, sliced in long strips
- 3 tablespoons whole wheat flour
- 1 teaspoon seasoning salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon garlic powder
- 2 cups crispy rice cereal, crushed lightly
- 2 egg whites
- 2 tablespoons water
Peanut dipping sauce
- 1⁄2 cup smooth peanut butter
- 1 tablespoon Splenda granular or 1 tablespoon sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 -2 teaspoon chili-garlic sauce
- 1 tablespoon sesame oil
- 1⁄4 cup water
- Spray 2 baking sheets with Pam. Beat egg whites with water in one pan. Mix flour, seasoning salt, pepper, garlic, salt and crushed rice cereal in another pan. Dip chicken strips in egg white, roll in cereal mixture and place on baking sheet. Spray with additional Pam to lightly coat chicken. Bake at 400 degrees for 20 minutes or until crispy.
- Meanwhile prepare peanut dipping sauce. Into a small jar, add peanut butter and the next 7 ingredients. Shake until smooth.
- Serve chicken with peanut dipping sauce.
The peanut sauce was the definite highlight of this recipe - it was sooooooo yummy! The chicken was good by itself too, but I'm not convinced the seasoning in the coating paired with the sauce. I didn't have any rosemary so left it out. Next time I will also leave out the thyme - I like thyme but the flavor of it was incongruous with the peanut sauce. (I also used garlic powder instead of garlic salt.) The technique for the chicken was great (love the way the coating snap crackle popped LOL), but I only baked for 15 minutes which was plenty of time to cook the chicken and get the coating crispy - 30 minutes would have been way too long. I used 2lbs. of chicken tenders and the amounts of everything else were perfect for that quantity. Thanks for the recipe and good luck in the contest! ~August 22, 2008 UPDATE: I had to come back to say that I have made just the peanut dipping sauce many times but instead of a dipping sauce, I use it as a sauce for buckwheat noodles (with about half the water). Love it! My favorite peanut sauce I've had to date. Thanks again!
I loved the coating on this chicken ~ nice and crisp. I liked the sauce, too, but on the accompanying rice. I didn't care for it quite as much on the chicken, but that's my personal taste. Made a good meal ~ thanks for the recipe. Made for Aus/NZ Swap#20.
We really liked this chicken. We also liked that it was nice and crispy with no added oil. I made the sauce for me (since DH isn't a big peanut sauce fan) and thought it was great too. I used only one teaspoon of sugar, half of the sesame oil, and subbed sweet chili sauce and two cloves of garlic. I thought it had a rich balanced flavor, and lived up to its thickness in it's title "dipping sauce". I also really liked it over the brown rice and broccolini we had with the chicken. I made my own seasoning salt, using only a pinch of salt with turmeric, celery seed, onion powder and Italian seasoning. I think the baking time will vary with how thick you cut the chicken strips. Ours were pretty thin, so 15-20 minutes was plenty of time in the oven. The only thing that confused me on this recipe is in the description where it says "crispy rice cereal flakes". It made me wonder if the cereal should be like Rice Krispies or like Special K. I went with Rice Krispies, since that was one of the required ingredients for RSC. Serving size is spot on. Yummy chicken and peanut sauce!