Skinny Crispy Chicken Strips

• 1 cup Cornflakes Cereal
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Parsley
• 1 whole Egg
• 1/4 cups Low Fat Milk
• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Strips Relatively The Same Size
• Salt And Pepper, to taste

1. Preheat your oven to 400 F. Line a rimmed baking sheet with foil and give it a good spritz of cooking spray.
2. In a food processor, combine Corn Flakes cereal, garlic powder and parsley flakes.
3. Pulse until Corn Flakes are crumb-like.
4. You can also do this in a Ziploc bag and crush them with a rolling pin.
5. Just be sure to get the Corn Flakes fine enough to stick to the chicken.
6. Mix egg and milk in a shallow bowl, and add Corn Flakes mixture into another.
7. Sprinkle your chicken strips with salt and pepper.
8. Dip each in egg, then add each into the Corn Flake mixture making sure to press the strips into the crumbs to stick.
9. Continue until all of the chicken pieces are coated.
10. Add chicken to the prepared baking sheet, spritz with a little cooking spray, and cook for 8-10 minutes.
11. Flip pieces over and cook for an additional 5 minutes, or until chicken is cooked through.
12. Enjoy!

cereal, garlic, parsley, egg, low fat milk, chicken breasts, salt

Taken from tastykitchen.com/recipes/main-courses/skinny-crispy-chicken-strips/ (may not work)