Crispy Baked Chicken Strips

2 cups Bite Size Shredded Wheat cereal 1/2 cup grated Parmesan cheese 1/2 teaspoon seasoned salt 1/4 teaspoon paprika 1/8 teaspoon garlic powder

1/2 cup low-fat mayonnaise 1 tablespoon honey 2 teaspoons prepared mustard 1 pound boneless, skinless chicken breasts

Directions:
Preheat the oven to 350°. Cut the chicken breast into 3/4 x 2-inch strips. Crush the cereal down enough that it measures just 1 cup. Combine crushed cereal, Parmesan cheese, salt, paprika, garlic powder in a shallow dish and set aside. Combine mayonnaise, honey and mustard in a mixing bowl. Stir chicken strips into mayonnaise mixture; then roll each strip in cereal mixture. Place on a rack in a shallow baking pan. Bake 12 to 15 minutes, until chicken strips are cooked through (no pink remaining.) Yields 25 to 30 strips.

Notes:
This is a good way to use up the crushed cereal and crumbs that are always left in the bottom of the box.