Ingredients & Directions
- 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)
- 3/4 cup Pace® Chunky Salsa - Mild
- 3/4 cup sour cream
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.