Ingredients
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3 cups Rice Krispies
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1/2 cup whole wheat flour
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1 tablespoon dried tarragon
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1 teaspoon salt
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4 boneless skinless chicken breasts, halved
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2 tablespoons olive oil
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2 shallots, chopped
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3 cups blueberries (fresh or frozen)
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1 cup chicken broth
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1/2 cup mascarpone cheese
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2 tablespoons tarragon (fresh chopped or dried)
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1/2 cup egg white
Instructions
- Preheat oven to 350°F Place a cooling rack on a baking sheet & spray with cooking oil.
- In a gallon ziptop bag, slightly crush rice krispies - not crushed into a powder.
- On one plate, place dry chicken breast pieces. On another plate, combine flour with salt & dried tarragon. In a shallow dish, lightly whisk egg whites. On another plate, place crushed rice krispies.
- Dip each piece of chicken, one at a time, into the egg whites, then dredge in flour, then re-dip in the egg whites, then dredge in the rice krispies. Place on rack on baking sheet. Bake for 15 - 20 minutes until cooked through.
- For sauce:
- In a large skillet, heat oil. Add shallots & saute 3 minutes. Add chicken broth & blueberries. If using dried tarragon, add now. Bring to a boil & simmer until thickened about 15 - 20 minutes. Off heat, add mascarpone cheese & fresh tarragon, if using.
- Serve chicken with sauce.