1. Preheat oven to 400°F (200°C). Lightly grease 1 cookie sheet or spray with nonstick cooking spray.

2. In heavy plastic bag, combine bread crumbs, bran, thyme and garlic powder (if using).

3. Dip chicken strips in egg mixture; place 3 or 4 strips at a time in bag and shake gently to coat. Place on second cookie sheet.

4. Bake for 15 to 20 minutes or until juices run clear when chicken is pierced with fork.

Herbed Crumb Variations:

Italian:

150 ml (2/3 cup) crushed Special K* cereal

75 ml (1/3 cup) grated Parmesan cheese

5 ml (1 tsp) italian seasoning or 2 ml (1/2 tsp) each dried basil and oregano leaves

Mexican:

250 ml (1 cup) crushed Special K* cereal

5 ml (1 tsp) chili powder

5 ml (1 tsp) each ground cumin and coriander

1 ml (1/4 tsp) each salt and cayenne pepper

PER SERVING:

149 Calories

2 g Fat

7 g Carbohydrate

1 g Dietary Fibre

25 g Protein

126 mg Sodium

Whenever cooking with raw meats, ensure safe internal temperature is reached.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.