Crusty Baked Chicken Strips

1 cup crushed crumbs of Shredded Wheat cereal 1/2 cup grated Parmesan cheese 1/2 teaspoon seasoning salt 1/4 teaspoon paprika 1/4 teaspoon garlic powder

1/2 cup low-fat mayonnaise 1 tablespoon honey 2 teaspoons prepared mustard 1 pound boneless, skinless chicken breast, cut into 3/4 inch x 2 inch strips Cooking spray or oil

Directions:
Prepare a baking or broiler rack by spraying it with non-stick cooking spray or brushing a light coating of oil over it. Place the rack inside a shallow baking dish and set aside. Toss together cereal, Parmesan cheese, salt, paprika, and garlic powder, and set aside. Combine mayonnaise, honey and mustard in another bowl. Dip each chicken strip in mayonnaise mixture, then roll in cereal mixture until well-coated. Place each chicken strip on the baking rack. Try to keep strips separated. Bake about 15 minutes at 400°F or until strips are well cooked (not pink in the center and juices are clear.)

Notes:
The Shredded Wheat adds some fiber to this meat dish, substantially more than white flour or cornmeal breading.