Cooking Directions

• 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.

Ingredients

• 64 (10 1/4 ounces) Pepperidge Farm® Baked Naturals® Wheat Crisps Toasted Wheat
• 1 egg white
• 1 tablespoon water
• 1.5 pounds skinless, boneless chicken breast halves (6 breast halves)
• 0.75 cup Pace® Chunky Salsa
• 0.75 cup sour cream