This is Lisa Lillien's version of the dish she loved to eat at Planet Hollywood.
- 1/4 cup Fiber One cereal
- 1/2 cup Cap'n Crunch cereal
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Dash salt
- Dash freshly ground black pepper
- 8 ounces boneless skinless chicken tenders
- 3 tablespoons nonfat liquid egg substitute, such as Egg Beaters Original
- 2 tablespoons mustard-mayonnaise mixture, such as Hellman's Dijonnaise
- 2 tablespoons honey mustard
Place the Fiber One cereal in a blender or food processor and pulse to a bread-crumb-like consistency. Transfer to a wide, shallow bowl.
Pour the Cap'n Crunch cereal into a resealable plastic food storage bag and seal. Use a rolling pin or a can to crush the cereal through the bag. Add to the bowl, along with onion powder, garlic powder, salt and pepper; mix well.
Spray a large skillet, preferably nonstick, with nonstick cooking oil spray. Place over medium heat.
Place the chicken tenders in a separate medium bowl. Pour the egg substitute over them, turning the chicken to coat if necessary. Shake off any excess egg substitute, then dip each tender in the cereal mixture, making sure the chicken is thoroughly coated. Place in the heated skillet and cook for 5 minutes until golden brown; be careful not to let it burn. Use tongs to tum over the tenders and cook for 4 minutes or until the chicken is cooked through and golden brown.
While the chicken is cooking, make the dipping sauce: Combine the mustard-mayonnaise mixture and honey mustard in a small dish, stirring to mix well.
Divide the chicken among individual plates and serve warm with the sauce.
Adapted from HungryGirl.com.
Tested by Tom Wilkinson.
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