• 1 1/2 pounds boneless, skinless chicken breast halves
  • 1/4 cup all-purpose flour
  • 2 egg whites, slightly beaten
  • 1 tablespoon water
  • 2 cups Sunshine Cheez-It Original Crackers (crushed to 1 1/3 cups)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano leaves
  • 1/2 cup reduced-fat ranch salad dressing or spicy ranch salad dressing

Lengthwise cut chicken into 3/4-inch-wide strips. Set aside.

Place flour on wax paper. In shallow dish, stir together egg whites and water. In another shallow dish, combine Cheez-It cracker crumbs, Parmesan cheese and oregano.

Roll chicken pieces, one at a time, in flour. Shake off excess flour. Dip into egg white mixture then coat with the cracker mixture, gently pressing breading onto chicken. Place in a single layer in a shallow baking pan coated with cooking spray or lined with foil.

Bake, uncovered, at 425F for 15-20 minutes or until chicken is no longer pink. For food safety, internal temperature of the chicken should reach at least 165F.

Serve with salad dressing as dipping sauce alongside.