Place the wheat crisps into a blender. Cover and blend until finely crushed. Place the crumbs onto a plate. Beat the egg white and water a shallow dish with a fork or whisk. Dip the chicken into the egg mixture. Coat the chicken with the crumbs.Spray a 12-inch skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Serve with the salsa and sour cream, if desired.
64 (10 1/4 ounces) Pepperidge Farm® Baked Naturals® Wheat Crisps Toasted Wheat1 egg white1 tablespoon water1.5 pounds skinless, boneless chicken breast halves (6 breast halves)0.75 cup Pace® Chunky Salsa0.75 cup sour cream
This creamy twist on an Italian favorite t...
This scrumptious pasta dish features easy ...
You can't get dinner on the table any qui...
Sautéed chicken is enhanced by the addit...