Wheaties®-Crusted Curry Chicken Tenders

Wheaties®-Crusted Curry Chicken Tenders

Blogger Stephanie Wise of Girl versus Dough shares a recipe for cereal-crusted chicken tenders as a simple and delicious way to get more whole grain into your daily diet.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

4

servings

Cooking spray
2
eggs
1
tablespoon Dijon mustard
1
teaspoon salt
1
teaspoon ground cumin
1
teaspoon paprika
3
teaspoons curry powder
2
cups finely crushed Wheaties® cereal
3
boneless skinless chicken breasts, cut into 1-inch-wide strips
  1. Heat oven to 400°F. Line cookie sheet with parchment paper or silicone baking mat; top with cooling rack or grill top. Spray rack with cooking spray.
  2. In shallow bowl, beat eggs, mustard, salt, cumin, paprika and 1 teaspoon of the curry powder. In another shallow bowl, mix crushed cereal and remaining 2 teaspoons curry powder.
  3. Dip chicken strips into egg mixture; coat with cereal mixture. Place chicken on rack. Lightly spray coated chicken with cooking spray.
  4. Bake about 20 minutes or until no longer pink in center and golden brown. Serve warm.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To crush the cereal, place in food processor and process with on/off pulses until fine crumbs form. The crumbs should look like bread crumbs.
Make curried ketchup to go along with your whole grain-covered chicken tenders—mix together 1/2 cup ketchup with lime juice and curry powder to taste.
Pound chicken to tenderize before cutting into strips so tenders don’t toughen during baking.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.