1 1/2 pounds boneless, skinless chicken breast, trimmed
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
2 cups coarse dry whole-wheat breadcrumbs(or panko breadcrumbs)
2 tablespoons canola oil
2 large egg whites
1 tablespoon Dijon mustard
Freshly ground pepper, to taste
·Preheat oven to 350 degrees. Line a rimmed baking sheet with foil
·Cut chicken lengthwise into about 1-inch-wide strips.
·Combine breadcrumbs, paprika, onion powder and garlic powder in a large shallow dish.
·Add 2 tablespoons oil and toss well to coat.
·Whisk egg whites and mustard in a second large shallow dish, and season both the breadcrumb and egg mixtures with pepper.
·Thread chicken onto six (12-inch) bamboo skewers, dividing evenly. Dip the chicken into the egg mixture, coating both sides.
·Place in the breadcrumb mixture one at a time, sprinkle with crumbs to cover, and press so the coating sticks to both sides.
·Gently shake off any excess crumbs, and place skewers on the prepared rack.
·Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes.
·Enjoy with your favorite dipping sauce!
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