xiaoxl/recipe_data huggingface dataset:
Bread Machine Almond Bread
Category: bread
By Jennifer Mervine

I wanted a bread with some extra protein for breakfast, so I came up with this. This is an excellent very faintly sweet breakfast bread with an unusual but satisfyingly 'bread' texture. The crust has a great flaky/chewy consistency while remaining soft. It is dense but not heavy and the extra protein from the almond flour keeps the mid-morning munchies away. It is very good with a slice of cheese and some fruit on the side. This is not (nor was it intended to be) a gluten-free recipe; the addition of vital gluten is critical to maintain cell structure for the rise. The xanthan gum is only in there because I like the ability to slice my homemade bread and use it for sandwiches.

Ingredients:
1 ¼ cups water
4 teaspoons almond oil
1 teaspoon salt
¼ cup honey
1 cup almond flour
2 cups whole wheat flour
¼ cup vital wheat gluten
1 teaspoon xanthan gum
1 (.25 ounce) package dry yeast

Directions:
Combine water, almond oil, salt, honey, almond flour, whole wheat flour, vital wheat gluten, xanthan gum, and yeast, respectively in a bread machine. Follow manufacturers' instructions for a 2-pound loaf.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: pound loaf

Calories: 117.3
Fat: 1.9 g
Saturated fat: 0.2 g
Carbohydrates: 22 g
Sugars: 5.9 g
Dietary fiber: 3 g
Protein: 4.6 g
Sodium: 205.8 mg
Joe's Homemade (Low Calorie) Cranberry Sauce


Ingredients:
fresh cranberries, stevia, artificial sweetener, water, ground cinnamon

Directions:
Rinse cranberries thoroughly.
In a medium saucepan bring Stevia and water to a boil.
Add cranberries, return to boiling and stir occasionally until their skins pop.
Add cinnamon and stir. Remove from heat, cool to room temperature, and refrigerate until ready to serve.
Blueberry Banana Breakfast Bars
Category: breakfast-and-brunch
By qwerty06

Healthy, natural, and delicious.

Ingredients:
1 ⅓ cups rolled oats
⅓ cup coarsely chopped dried figs
¼ cup coarsely chopped almonds
¼ cup sunflower seeds
1 cup mashed ripe bananas
⅓ cup smooth peanut butter
2 tablespoons honey
2  large egg whites
⅔ cup fresh blueberries
1 tablespoon flax seeds
1 tablespoon sunflower seeds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper, leaving 1 inch of parchment hanging over the sides. Mix oats, figs, almonds, and 1/4 cup sunflower seeds together in a bowl. Stir bananas, peanut butter, and honey together in a saucepan over medium-low heat until completely melted and smooth, about 5 minutes. Remove saucepan from heat. Whisk egg whites together in a bowl until foamy. Mix banana mixture into egg whites and whisk until smooth; add oat mixture and stir until batter well combined. Fold blueberries into batter. Press batter into the prepared pan; top with flax seeds and 1 tablespoon sunflower seeds. Bake in the preheated oven until golden, about 30 minutes. Cool completely before cutting into bars.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 9 servings

Calories: 210.7
Fat: 10.2 g
Saturated fat: 1.6 g
Carbohydrates: 26 g
Sugars: 12.2 g
Dietary fiber: 4.5 g
Protein: 7.1 g
Sodium: 59 mg
Unforgettable Amarula Mocha Truffles


Ingredients:
bittersweet chocolate, instant coffee granules, Amarula cream liqueur, graham crackers, chocolate

Directions:
Grate the Chocolate and melt it together with the Coffee granules and the cream in a saucepan slowly stirring until melted and blended over low heat.
Remove from heat and whisk in the Amarula Cream Liqueur.
Remove mixture to glass or porcelain dish and refrigerate covered until it is thick and fudgy, about 2 to 3 hours.
Now make small one inch or larger balls by rolling them in the palms of your hands and set aside on waxed paper.
Roll the balls in the crumbs or chocolate granules and place individually into candy cases.
Keep in a sealed container in the fridge at least overnight or until needed.
Teriyaki Chicken Cordon Bleu
Category: meat-and-poultry
By Cindy in Pensacola

This is such an easy recipe for your dinner guests.  It looks elegant and tastes fabulous!  Serve with a nice salad and French bread for a winner.

Ingredients:
4 large skinless, boneless chicken thighs
1 cup teriyaki sauce
1 tablespoon tomato-based chili sauce
4 servings  butter-flavored cooking spray
4 slices deli ham
4 (1 ounce) pieces low-fat string cheese
4  toothpicks
1 cup panko bread crumbs

Directions:
Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of  1/2-inch. Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken. Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more. Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 35 mins
Total time: 18 hrs 55 mins
Yields: 4 servings

Calories: 501.4
Fat: 24.8 g
Saturated fat: 8.7 g
Carbohydrates: 31.5 g
Sugars: 10.6 g
Dietary fiber: 0.1 g
Protein: 42.8 g
Cholesterol: 126 mg
Sodium: 3287.7 mg
Quick and Healthy Vegetable Beef Soup (Low Carb and Ww Friendly)


Ingredients:
lean ground beef, onion, olive oil, garlic cloves, diced tomatoes, broth, fresh green beans, cabbage, fresh mushrooms, zucchini, bay leaf

Directions:
In a medium to large pot, heat 1/2 tsp olive oil; brown ground beef, onion and garlic.
Add broth, tomatoes, veggies and seasonings.
Bring to a boil; simmer, cover and cook on low for 15 minutes to 30 minutes.
Discard bay leaf, serve.
Yogurt Chicken


Ingredients:
chicken breasts, plain yogurt, olive oil, ground black pepper, salt, garlic powder, sumaq

Directions:
In a small bowl combine all ingredients except chicken-- adjust seasoning to taste (but don't get it too salty], place in a 1 gal zip-lock bag with the chicken.
Toss to coat chicken Marinate for 48 hrs, turning over a couple times each day.
Grill chicken on a clean, lightly greased grill over medium heat for 5 min a side, or until done.
Remove from heat and let it set in a covered bowl for 5-10 minutes before serving.
Can also be done under a broiler on a rack.
Russian Garden Salad
Category: salad
By Gianna Petrosyan

This delicious Russian garden salad is one of the most popular and traditional salads in Russia.

Ingredients:
10  romaine lettuce leaves, chopped
4  tomatoes, chopped
1 large cucumber, sliced
1  onion, sliced
½ cup fresh parsley, chopped
1 tablespoon salt
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 cup sour cream

Directions:
Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt. Drizzle the lemon juice and olive oil over the salad; stir. Add the sour cream and mix until evenly coated.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 205.9
Fat: 15.9 g
Saturated fat: 8.1 g
Carbohydrates: 14.3 g
Sugars: 6.2 g
Dietary fiber: 3.1 g
Protein: 4.2 g
Cholesterol: 25.3 mg
Sodium: 1789.5 mg
Gnocchi With Artichokes


Ingredients:
olive oil, garlic cloves, artichoke hearts, sun-dried tomatoes packed in oil, white wine, broth, tomato sauce, parsley, olive oil, onion, garlic cloves, chopped tomatoes, tomato puree, sea salt, black pepper, dried basil, dried oregano

Directions:
Sauté garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir.
Add artichoke hearts and sun-dried tomatoes, sauté for 1-2 minutes.
Slowly pour in white wine and broth, stir to combine and simmer gently for 5 minutes. Add the tomato sauce, mix and combine all the ingredients, cook for 2-3 minutes. Sprinkle with parsley.
Meanwhile, cook the gnocchi in a lot of salted water, drain. Toss to coat with the artichoke and tomato sauce.
Serve immediately topped with grated Parmesan cheese.
Sauce: sauté the onion and garlic for 3-4 minutes in olive oil, add chopped tomatoes and tomato puree, stir, cook for a few minutes. Season with salt and pepper and add basil and oregano.
Anadama Oatmeal Bread (bread machine)


Ingredients:
oatmeal, cornmeal, boiling water, butter, canola oil, molasses, whole wheat flour, bread flour, dry milk, gluten, salt, dry yeast

Directions:
Add oatmeal and cornmeal to heat-proof bowl.
Pour in boiling water, stirring to prevent lumps.
Let mixture cool for 10 minutes.
Stir, pour it into the breadpan, and add the rest of the ingredients in the order given.
Makes 1 1/2 pound loaf, using the basic setting.
Macaroni and Three Cheeseburger Enchilada Lasagna.


Ingredients:
chili powder, ground cumin, pasta shells, onion, garlic cloves, Velveeta cheese, American cheese, sharp cheddar cheese, corn tortillas, flour, butter, margarine, milk

Directions:
cook Pasta until el dente in boiling salted water.
Add onion to oil in skillet, cook till translucent, add ground chuck, when halfway cooked, add garlic, chili powder, cumin, salt and ground pepper and finish browning, drain well.
Pour enchilada sauce and V-8 in skillet you cooked meat in( give the dishwasher a break].
in large pan, (maybe the one you cooked the pasta in, (see above], melt butter, when melted add flour and make roux. add milk, when thickened add Velveeta and American Cheeses and stir until completely melted, add to pasta and let it set for 10 minute to absorb flavors.
grease large casserole dish, and pour about 1/4 inch of enchilada sauce mixture in dish.  dip tortilla shell in sauce and place in bottom of dish. put 3 shells in bottom. ladle 1/3  Pasta and cheese on top of shells. ladle 1/3 Meat mixture on top of pasta. continue until all ingredients are used. pour remaining sauce on top. sprinkle cheddar cheese on top.  Bake in 350 oven for 30 minute or until cheese is golden brown and bubbly.
Midweek Chicken, Spring Onion and Noodle Stir Fry


Ingredients:
boneless skinless chicken breasts, olive oil, fresh ginger, garlic clove, spring onions, light soy sauce, black pepper

Directions:
Firstly, cook the noodles as per the directions on the packet, drain and leave to one side.
Warm the oil in the pan and fry the garlic and ginger, stirring for about 30 seconds.
Add the chicken and stir around the pan.  Meanwhile prepare the stock and add the soy sauce to the stock, stir and leave to one side.  Check the chicken is cooked/brown before moving on.
Add the spring onions and stir briefly.
Then add the stock, stir.  Then add the noodles abit a time and mix everything together.
Add a good pinch of black pepper, toss everything together until nice and hot and serve.
Cream Cake
Category: desserts
By Carol

This is a delicate white cake. Heavy cream is used instead of butter.

Ingredients:
2  eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup heavy whipping cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan. Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well. Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan. Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9x9-inch square cake

Calories: 249.4
Fat: 11.1 g
Saturated fat: 6.5 g
Carbohydrates: 33.7 g
Sugars: 16.9 g
Dietary fiber: 0.6 g
Protein: 4.1 g
Cholesterol: 77.6 mg
Sodium: 392.8 mg
West Indian-Style Channa Wrap


Ingredients:
onions, garlic cloves, chili pepper, fresh ginger, curry powder, ground cumin, cayenne, ground turmeric, salt, chickpeas, whole wheat tortilla, red onion, cucumber

Directions:
In a deep skillet, heat the oil over medium heat. Add the onions and cook until slightly soft, about 8 minutes. Add the garlic, chili pepper and ginger, cook for about 2 minutes. Add the spices and salt, stir well. You'll end up with a paste.
Add chick peas, plus enough water to barely cover (at least 3 cups]. Bring to a lively simmer, then lower heat and cook at a gentle simmer, stirring occasionally until most of the liquid evaporates, 50 to 60 minutes. You're looking for very soft chick peas with a thick gravy, not soup.
Tast for salt and season accordingly.
Place a few tablespoons of channa into warmed tortilla with any or all of the optional add-ons. The channa is also great over rice.
Keeps well in an airtight container in the fridge for at least 5 days.
NOTE: recipe wouldn't take 2 x 1 inch piece of ginger, or 8 tortillas, but those are the amounts.
Delicious Broccoli Cauliflower Salad


Ingredients:
broccoli, cauliflower, bacon, diced tomatoes, onion, hard-boiled eggs, mayonnaise, sugar, cider vinegar

Directions:
In large bowl, combine first 6 ingredients.
Mix next 3 ingredients; mix well.
Pour over salad and toss well.
Chill.
Three-Ingredient Sticky Baked Chicken


Ingredients:
chili sauce, ketchup, soy sauce, maple syrup, boneless skinless chicken thighs

Directions:
Preheat oven to 400°F Line a pan with foil for easy clean-up. Arrange the chicken in the pan.
Whisk ketchup, soy and syrup together in a small bowl. Pour sauce over chicken and turn thighs to coat completely
Bake 25 minutes or until the juices from the chicken run clear. Serve chicken with extra sauce from the pan.
Perfect White Rice
Category: side-dish
By zeebee

It is possible to make perfectly fluffy white rice on the stovetop. Sauteing the rice first helps keep the rice grains separate. Keeping the pot covered for the entire cooking time traps the steam which is necessary for properly cooking the rice, and is very important. The last 5 minutes off the heat allow the rice to finish in the residual steam, without burning the bottom.

Ingredients:
2 teaspoons unsalted butter
1 cup uncooked long-grain white rice
2 cups water
½ teaspoon salt

Directions:
Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt. Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 185.7
Fat: 2.2 g
Saturated fat: 1.3 g
Carbohydrates: 37 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 3.3 g
Cholesterol: 5.1 mg
Sodium: 296.8 mg
Cracker Pizzas


Ingredients:
"cheese slice"

Directions:
Place about 8 or 9 crackers on a plate.
Tear the cheese slice over and put a little cheese on each cracker, ( try to portion it out evenlly].
Put 1 or 2 pepperoni slices on each cracker.
Put plate in microwave for 30 seconds.
Take out of the microwave and let cool for 5 to 10 seconds.
Enjoy your new cracker pizzas.
Cherry Vodka Sour
Category: drinks
By Ryan

This is a twist on the regular vodka sour, I add a shot of cherry grenadine to make it special!

Ingredients:
3 fluid ounces vodka
3 fluid ounces sweet and sour mix
1 tablespoon cherry grenadine syrup

Directions:
Stir together vodka, sweet and sour mix, and grenadine in an 8 ounce glass.  Fill with ice.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 drink

Calories: 426.7
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 49.5 g
Sugars: 45.4 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 6.3 mg
Spotted Dog Cakelike Raisin Bread


Ingredients:
plain flour, unbleached flour, baking soda, bicarbonate of soda, salt, caster sugar, egg, buttermilk, golden raisins, dark raisin, caster sugar, buttermilk

Directions:
Preheat oven to 450F/230C/Gas Mark 6.  DO NOT START UNTIL OVEN IS READY.  Then ignore the doorbell, telephone and cell phone until your bread is in the oven.  For best results, measure everything before you begin.
Sieve the flour, bread soda, salt and about 2 teaspoons of sugar into a large bowl and mix in the fruit. Whisk about 1 1/3 cup of the milk together with the egg. Make a well in the center of the flour and pour in almost all of the milk and egg mixture. Quickly and with a light touch, use your fingers to quickly and lightly bring the flour in from the edges and mix with the milk, until all the ingredients come together into a dough.
Use your hands, not a spoon or mixer. Work quickly and lightly.
The dough should be soft rather than wet or sticky. If it is too dry add a little more of the milk and egg mix or the of the remaining buttermilk. Once it has come together, do not knead, just place it on a floured wooden board, pick up a handful of flour and rub it into the palms of your hands so that they are perfectly dry, and and then shape the dough into a round about 2 inches thick.
Brush the top of the dough with some of the remaining milk and sprinkle the rest of the sugar over it. Cut a deep cross on the top of the dough.
Put the bread into the oven immediately.
After 5 minutes turn the oven down to 400ºF (200ºC/regulo 6]. The initial high temperature gives the bread a nice brown crust.
After another 25 minutes take the bread out and knock on the base. If it sounds hollow it is done, if not return it to the oven for about 5 minutes and then check again.
Eat the day of baking or toast it the next day.
Coq Au Vin


Ingredients:
boneless chicken breasts, red wine, onions, carrots, baby portabella mushrooms, fresh garlic cloves, whole black peppercorns, flour, olive oil, butter, diced tomatoes, salt, parsley, tarragon, thyme, lemon balm, basil

Directions:
In a glass bowl combine chicken, wine, onions, carrots, peppercorns, garlic, 1 tsp salt.
cover and refrigerate 1 day, or for at least 1 hour.
Preheat oven to 350 degrees.
Drain chicken and vegetables, reserving all juices.
Heat sauce pan with olive oil and butter.
Dredge chicken in flour, then cook in pan until all sides are golden brown but not fully cooked.
Place golden chicken in roasting pan along with reserved vegetables.
Deglaze pan with reserved juices from marinade.
Add degalze and remaining juices to roasting pan along with chicken stock, diced tomatoes and herbs.
Bake in oven for 3 to 4 hours.
Caribbean Meatballs


Ingredients:
water chestnut, green onion, gingerroot, soy sauce, egg, cornstarch, green pepper, water, chili sauce, soy sauce, honey, cooked rice

Directions:
In large bowl, combine pork, water chestnuts, green onions, ginger, 1 tsp soy sauce and egg.
Shape into 1 inch balls. Roll meatballs in cornstarch.
Pour oil for frying into a wok or deep pan about 11/2 inches deep. Heat oil to 375F or until a chunk of bread sizzles.
Add meatballs to oil just a few at a time so not to lower the oil temperature.
Cook until browned all over, drain on paper towels.
When done with the meatballs, pour out oil. Wipe out wok or skillet with paper towels.
Return wok to high heat and pour in 1 tbls oil.
Add green pepper and stir-fry 1 minute.
Reduce heat to low and add meatballs and water. Cover and simmer 20 minutes or until meatballs are done in center.
In a small bowl, combine orange juice, chili sauce, 1 tbls soy sauce, and honey. Pour over meatballs and continue cooking for another 2 minutes.
This dish goes very well over the rice.
Deviled Eggs


Ingredients:
eggs, onion, celery, sweet pickle, bacon, prepared mustard, mayonnaise, salt, black pepper, paprika

Directions:
Peel eggs, slice in half lengthwise and remove yolks.
In a small bowl, mash egg yolks until smooth; add crushed crackers, onion, celery and bacon, mixing well.
Stir in mayonnaise and mustard until well mixed.
If mixture is too dry, add additional mayonnaise or a small amount of cream.
Season with salt and pepper.
Pipe or spoon egg yolk mixture into egg white halves.
Press olive slice onto top of egg and sprinkle lightly with paprika.
Serve immediately or refrigerate.
Molten Lava Cakes | a Fool Proof Recipe


Ingredients:
butter, eggs, powdered sugar, flour

Directions:
Heat oven to 450 degrees.
Grease bottoms and sides of six 6-oz custard cups and dust with cocoa.
In a saucepan, melt chopped chocolate and butter over low heat. Cool slightly.
In a large bowl, beat whole eggs and egg yolks until well blended.  Add powdered sugar and mix together. Stir in flour, then add the cooled chocolate mixture and stir until combined.
Pour batter into custard cups and place on a baking sheet.
Bake 12 to 14 minutes, or until sides are set and centers are still soft (tops will be puffed and cracked].
Remove from oven and let stand for 3 minutes.
Run a small knife or metal spatula around the inside of the cups to loosen the cakes from the edges. Turn cakes out onto serving plates.
Serve plain or with a dusting of powdered sugar. Or kick it up another notch by serving with ice cream or whipped cream and fresh berries for an extra element of yum.
Watch the how to make Molten Lava Cakes video here: https://www.youtube.com/watch?v=kiQpfsFKkyc.
Roasted Cauliflower Mac and Cheese
Category: side-dish
By Fernella

This roasted cauliflower mac and cheese is a no-pasta version of a classic.

Ingredients:
1 head cauliflower, broken into florets
cooking spray
salt and ground black pepper to taste
2 cups half-and-half
2 cups shredded Mexican cheese blend
1 cup shredded Cheddar cheese
2 tablespoons cream cheese
1 teaspoon unsalted butter, or as needed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray cauliflower florets with cooking spray and season with salt and pepper; place on a baking sheet. Roast in the preheated oven for 30 minutes. Meanwhile, heat half-and-half in a saucepan over medium-low heat. Add Mexican, Cheddar, and cream cheeses slowly, stirring to combine, until melted. Butter an 8x10-inch baking dish. Mix roasted cauliflower with cheese sauce. Transfer to the prepared dish. Bake in the preheated oven until bubbly, about 15 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 624.5
Fat: 50.5 g
Saturated fat: 33.2 g
Carbohydrates: 15.6 g
Sugars: 3.8 g
Dietary fiber: 3.6 g
Protein: 30.7 g
Cholesterol: 156.1 mg
Sodium: 845.6 mg
Banana Bread Muffins Low Carb Low Sugar


Ingredients:
bananas, egg, Splenda granular, unsweetened applesauce, vanilla, cinnamon, baking soda, baking powder, all-purpose flour

Directions:
Mash banana add egg, Splenda, unsweetened applesauce, vanilla, cinnamon, baking soda, baking powder, mix well.
Add in almond flour 1/2 a cup at a time mix well then add the all purpose flour.
Take muffin pan put in liners or spray with non stick spray spoon in 1/4 cup mixture into each muffin slot.  Bake at 350°F for 25 to 30 minutes.  Enjoy.
Crunchy Chicken Nuggets


Ingredients:
water, paprika, seasoning salt, garlic powder, onion powder, boneless skinless chicken breast, butter, margarine

Directions:
In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG'S® RICE KRISPIES® cereal, paprika, seasoned salt, garlic powder and onion powder.
Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450°F about 12 minutes or until no longer pink in center.
Serve warm with salad dressing as dipping sauce.
*Note: For a different flavor, substitute 1 package (1.25 oz.] reduced-sodium taco seasoning for the paprika, seasoned salt, garlic powder and onion powder.