Ingredients
Servings 6
2 cups quick-cooking oats (also called instant oats)
3 teaspoons sodium-free Italian seasoning blend
2 teaspoons garlic powder
1/8 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup whole-wheat panko breadcrumbs
3 large egg whites
2 tablespoon water
1 1/2 pound skinless, boneless chicken breast tenders
1/2 cup fat-free sour cream
2 tablespoon yellow mustard
2 packets no-calorie sweetener (about 1/2 teaspoon)
1 to 2 teaspoons prepared horseradish (optional)
Directions
Preheat the oven to 450 degrees F. Place a wire baking rack onto a medium-sized baking sheet; coat the baking rack with cooking spray.
Into the bowl of a food processor, add oats, Italian seasoning, garlic powder, salt, and pepper. Pulse until finely ground, about 30 seconds to 1 minute. Transfer oats to a large Ziploc bag, and add in panko breadcrumbs. Seal Ziploc bag and gently shake to combine.
Into a shallow dish, add egg whites and water. Whisk together with a fork to combine.
Bread each chicken tender: Working 2 to 3 chicken fingers at a time, add into the oat mixture, coating both sides; dip into the egg whites making sure to let excess liquid drip off, and then dredge again in the oat mixture. Place on the prepared baking sheet. Repeat until all the chicken tenders are coated.
Bake in the oven until chicken is fully cooked and crust is golden and crunchy, around 20 minutes. To check for doneness, cut into the thickest chicken tender to make sure there is no pink.
Meanwhile, in a small bowl, add sour cream, mustard, Splenda, and (optional) horseradish. Thoroughly mix together with a spoon.
Remove chicken tenders from the oven, let cool slightly, and serve with the sauce.
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