1⁄2 cup bran cereal
1 tbsp onion soup/dip seasoning mix
1⁄2 tsp dried minced onion
1⁄2 tsp onion powder
1⁄3 cup fat-free liquid egg substitute
10 oz raw boneless skinless chicken breast, cut into 8 long strips
1⁄8 tsp each salt and black pepper
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
In a blender or food processor, grind cereal into crumbs. Transfer to a wide bowl and mix in onion soup/dip mix, minced onion, and onion powder.
Place egg substitute in another wide bowl. Season chicken with salt and pepper. One at a time, dunk chicken strips in the egg substitute, shake to remove excess, and coat with crumbs.
Evenly lay on the baking sheet.
Bake for 10 minutes. Flip chicken. Bake until cooked through and crispy, about 8 minutes. Eat!
Single Serving (4 chicken fingers): 211 calories, 2.5g fat, 590mg sodium, 16g carbs, 7.5g fiber, 1g sugars, 36g protein