Instructions

Preheat oven to 375 degrees.  In a small dish, stir together flour, garlic salt, salt, pepper and paprika.  Using a blender or food processor, grind cereal to a dry bread crumb consistency and place in a separate small dish; stir in cheese.  Place the egg substitute in a third dish and the half and half in a fourth small dish.  Dip each tenderloin in half and half and then in the flour mixture, coating well.  Repeat.  Next dip each tenderloin or nugget in egg substitute, followed by the cereal, coating well.  Place tenderloins on a baking sheet coated with cooking spray.  Spray tenderloins lightly with cooking spray; bake 10 minutes.  Turn tenderloins over and coat again with cooking spray.  Bake for an additional 8 – 10 minutes, or until chicken is cooked through and no longer pink, and cereal coating looks crisp.  Serve with your favorite dipping. sauce. 

Tips: Chicken tenderloins can be found in the fresh meat case or freezer section, alongside other cuts of chicken.  You can also choose to cut a fresh chicken breast into strips.  Cook extras, and reheat in a toaster oven.  Serve one or two in a bun for a delicious chicken strip sandwich or wrap in a whole-wheat tortilla with shredded lettuce and a light dressing for a quick chicken wrap.