INGREDIENTS

3 cups Kellogg's® All-Bran® Complete® Wheat Flakes cereal
2 egg whites
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons water
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning
2 boneless chicken breasts, split (about 1 pound)
1/2 cup all-purpose flour
3 tablespoons butter or margarine, melted

DIRECTIONS

1. Crush cereal into fine crumbs. Place in shallow dish or on waxed paper; set aside.

2. In small mixing bowl, thoroughly combine egg whites, mustard, lemon juice, water, garlic salt and Italian seasoning; set aside.

3. Wash chicken and cut each split breast half into 4 strips. Coat chicken strips with flour, then dip in egg mixture. Coat chicken with crusted cereal. Place on foil-lined baking pan which has been coated with vegetable spray. Drizzle with margarine.

4. Bake in 375° F oven about 25 minutes or until chicken is tender. Serve hot with Sweet and Sour or Barbecue sauce.

NUTRITIONAL PANEL