Krispy Chicken With Blueberry Sauce

-THIS was over the top deeeelicious!! Created for RSC #12.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 3  cups  Rice Krispies
• 1⁄2 cup whole wheat flour
• 1  tablespoon dried tarragon
• 1  teaspoon salt
• 1⁄2 cup  egg white
• 4  boneless skinless chicken breasts, halved
• 2  tablespoons olive oil
• 2  shallots, chopped
• 3  cups blueberries (fresh or frozen)
• 1  cup chicken broth
• 1⁄2 cup mascarpone cheese
• 2  tablespoons tarragon (fresh chopped or dried)

Directions

1. Preheat oven to 350°F Place a cooling rack on a baking sheet & spray with cooking oil.
2. In a gallon ziptop bag, slightly crush rice krispies - not crushed into a powder.
3. On one plate, place dry chicken breast pieces. On another plate, combine flour with salt & dried tarragon. In a shallow dish, lightly whisk egg whites. On another plate, place crushed rice krispies.
4. Dip each piece of chicken, one at a time, into the egg whites, then dredge in flour, then re-dip in the egg whites, then dredge in the rice krispies. Place on rack on baking sheet. Bake for 15 - 20 minutes until cooked through.
5. For sauce:
6. In a large skillet, heat oil. Add shallots & saute 3 minutes. Add chicken broth & blueberries. If using dried tarragon, add now. Bring to a boil & simmer until thickened about 15 - 20 minutes. Off heat, add mascarpone cheese & fresh tarragon, if using.
7. Serve chicken with sauce.