Crunchy Parrano® Chicken Bites
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  1. 1 pound boneless, skinless chicken breast halves
  2. Dash of sea salt
  3. 1/4 cup all-purpose flour
  4. 2 egg whites, slightly beaten
  5. 1 tablespoon water
  6. 2 cups crushed corn flakes
  7. 1/2 cup grated Parrano® cheese
  8. 1 teaspoon dried or fresh Thyme
  1. Lengthwise cut chicken into 3/4-inch-wide strips. Then cut strips into bite-size chunks. Set aside.
  2. Place flour on wax paper and sprinkle with sea salt. In a small bowl stir together egg whites and water. In another medium bowl combine crushed corn flakes, Parrano® cheese and thyme.
  3. Roll chicken chunks, few at a time, in flour. Shake off excess flour. Dip into egg white mixture. Coat with corn flake mixture, gently pressing onto chicken. Place in single layer in shallow baking pan coated with cooking spray.
  4. Bake, uncovered, at 425°F for 15 to 20 minutes or until chicken is no longer pink. For food safety, internal temperature of the chicken should reach at least 165ºF.
Adapted from Crunchy
Adapted from Crunchy
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