Crispy Chicken Strips

From Dawn Hart,published in the Taste of Home, "Best Ever Chicken Cookbook 2009".This is a quick and easy method for dressing up chicken. Roll the strips in a quick coating made with potato flakes and bread crumbs, then cook them for a couple of minutes in a skillet.

• Ready In: 15 mins
• Serves: 3

Ingredients

• 3⁄4 lb chicken breast, boneless, skinless
• 1⁄2 cup  instant potato flakes
• 1⁄2 cup  seasoned bread crumbs
• 1⁄4 cup egg substitute
• 2  tablespoons olive oil

Directions

1. Flatten chicken to 1/2-inch. thickness; cut into 1-inch strips. In a shallow bowl, combine the potato flakes and bread crumbs. Place egg substitute in another shallow bowl.
2. Dip chicken in egg substitute. then in potato mixture. In a large skillet, cook chicken in oil for 4-5 minutes or until chicken is golden brown and crispy and juices run clear.