YIELD: 24 SERVINGS
9 lbs. boneless skinless chicken breasts, cut lengthwise into 5 strips
12 cups fiber cereal
4 cups eggs, lightly beaten
2 cups milk
2 Tbsps. garlic salt
fresh ground black pepper, to taste
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Preheat oven to 375°F. Using a blender or food processor, grind cereal to a bread crumb-like consistency. Add garlic salt and pepper to crumbs.
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Place crumbs in one dish and eggs/milk in another.
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Coat chicken strips with flour, egg mixture, then breadcrumb mixture. Place strips on baking pan sprayed with nonstick spray.
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Spray a light mist of nonstick spray on top of the strips and place in oven. Cook 10 minutes, then turn strips over.
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Add another light mist of nonstick spray and cook for an additional 8 to 10 minutes, until chicken is fully cooked and cereal looks crispy.
Recipe: Foodservice Chef/Area Supervisor Patrick Sandoval, Pflugerville ISD