Method

Preheat oven to 375°F.  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 egg substitute in a third small 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 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.

Serves: 1, serving size: 3 pieces

Exchanges: 2 1/2 starch - 5 lean meat

Note: This recipe easily doubles or triples to serve more than one person..  You can 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.

Reprinted with permission from © What Do I Eat Now? A Step-by-Step Guide to Eating Right with Type 2 Diabetes by Patti B. Geil and Tami A. Ross, published by the American Diabetes Association
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