½ tsp reduced-sodium crab seasoning (or substitute ¼ tsp paprika and ¼ tsp garlic powder for a sodium-free alternative)
¼ tsp ground black pepper
1 Tbsp whole-wheat flour
12 oz boneless, skinless, chicken breast, cut into 12 strips
2 Tbsp fat-free (skim) milk
1 egg white (or substitute 2 Tbsp egg white substitute)
3 C cornflake cereal, crushed

For sauce:

¼ C ketchup
¼ C 100 percent orange juice
¼ C balsamic vinegar
2 Tbsp honey
2 tsp deli mustard
1 tsp Worcestershire sauce

calories	248
Total fat	2 g
Saturated fat	1 g
Cholesterol	47 mg
Sodium	422 mg
Total fiber	1 g
Protein	20 g
Carbohydrates	36 g
Potassium	303 mg
Vitamin A	4%
Vitamin C	16%
Calcium	6%
Iron	4%
Percent Daily Values are based on a 2,000 calorie diet.

Directions

1

Preheat oven to 400 ºF.
2

Mix crab seasoning, pepper, and flour in a bowl.
3

Add chicken strips, and toss well to coat evenly.
4

Combine milk and egg white in a separate bowl, and mix well. Pour over seasoned chicken, and toss well.
5

Place crushed cornflakes in a separate bowl. Dip each chicken strip into the cornflakes, and coat well. Place strips on a nonstick baking sheet. (Discard any leftover cornflake mixture.)
6

Bake chicken strips for 10–12 minutes (to a minimum internal temperature of 165 ºF).
7

Meanwhile, prepare the sauce by combining all ingredients and mixing well.
8

Serve three chicken strips with ¼ cup dipping sauce.

Younger children can crush the cornflakes. Older children can dredge the chicken through the coating and mix the tangy sauce.

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^®We Can! Ways to Enhance Children's Activity & Nutrition, We Can!, and the We Can! logos are registered trademarks of the U.S. Department of Health & Human Services (HHS).

Archived page, reproduced from a 2011 copy. It is reference material, not current guidance.