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Crispy Chicken Strips

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1/2 pound boneless skinless chicken breasts
1/2 cup mashed potato flakes
1/2 cup seasoned bread crumbs
Egg substitute equivalent to 1 egg
2 Tablespoons olive or veggie oil

Flatten chicken to 1/2 inch thickness; cut into strips. In shallow
bowl, combine the potato flakes and bread crumbs. Dip chicken in egg
substitute, then in potato mixture. In a skillet, cook in oil for 4-5
minutes or until golden brown. Yield: 2 servings.

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