Ingredients
1 pound chicken tenders or boneless skinless chicken breasts3 cups crisp rice cereal, crushed1 teaspoon garlic salt1 teaspoon dill weed1/4 cup canola oilSour cream, optional
Preparation
If using chicken breasts, cut into 4-in. strips; set aside. In a shallow bowl, combine the cereal, garlic salt and dill. Place oil in another shallow bowl. Dip chicken tenders in oil, then roll in cereal mixture.
Place on a foil-lined baking sheet. Bake, uncovered, at 350° for 30 minutes or until no longer pink. Serve with sour cream if desired.
