30 Meals in 30 Minutes - October 2017

Seasoned

Chicken

Strips

I made these crisp chicken strips for
my kids, but they’re tasty enough for
company, too. They’re juicy,
flavorful and would also be a great
salad topper.
—BECKY OLIVER FAIRPLAY, CO

START TO FINISH: 25 MIN.

MAKES: 4 SERVINGS

¹₃cup egg substitute or 1 large egg

1 tablespoon prepared mustard

1 garlic clove, minced

³₄cup dry bread crumbs

2 teaspoons dried basil

1 teaspoon paprika

¹₂teaspoon salt

¹₄ teaspoon pepper

1 pound chicken tenderloins

1.Preheat oven to 400°. In a shallow
bowl, whisk together egg substitute,
mustard and garlic. In another shallow
bowl, toss bread crumbs with seasonings.
Dip chicken in egg mixture, then coat
with crumb mixture.
2.Place on a baking sheet coated with
cooking spray. Bake until golden brown
and chicken is no longer pink, 10-
minutes.
PER SERVING 3 ounces cooked chicken:
194 cal., 2g fat (0 sat. fat), 56mg chol.,
518mg sodium, 14g carb. (1g sugars, 1g
fiber), 31g pro. Diabetic Exchanges: 3
lean meat, 1 starch.

30 MEALS IN 30 MINUTES