Betty Crocker Win at Weight Loss Cookbook shares a recipe! Fat-free and reduced-fat ingredients pave the way to healthier cooking.
cups Corn Chex™ cereal
cup Original Bisquick™ mix
teaspoon seasoned salt
teaspoon ground red pepper (cayenne)
tablespoon canola or soybean oil
teaspoon red pepper sauce
lb boneless skinless chicken breasts, cut into 2-inch pieces
cup fat-free sour cream
cup reduced-fat ranch dressing
Heat oven to 425°F. In 1-gallon resealable food-storage plastic bag, place cereal; crush with rolling pin. Add Bisquick® mix, paprika, seasoned salt and red pepper; mix well.
In small bowl, stir together oil and pepper sauce. Coat chicken pieces with oil mixture.
Shake about 6 chicken pieces at a time in bag of cereal mixture until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
Bake about 10 minutes or until chicken is no longer pink in center. Meanwhile, in small bowl, stir together sour cream and dressing. Serve sauce with chicken.
Add some wholesome veggies to accompany your lunch. Try a side of crunchy dippers such as celery and carrot sticks, green bell pepper strips and cucumber chips to serve with these spicy nuggets and zippy sauce. Dip in your favorite reduced-fat or fat-free dressing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.