These. Will. Blow. Your. Mind.
As part of the Foodbuzz Tastemaker Program, I received this product sample at no cost. And I received no compensation for telling you that I like it. I just do. Honest.
Buffalo Chicken Fajitas
ever so slightly adapted from HungryGirl
1/2 c Fiber One Bran Cereal, crushed to crumbs (or breadcrumbs)
2 boneless chicken breasts (about 6 oz each)
2 T egg beaters (or 1 egg)
1 onion, sliced
Crumbled Blue Cheese
2 bell peppers, sliced
dash onion powder (optional)
dash garlic powder (optional)
dash of cumin (optional)
1 can black beans, drained and rinsed
Preheat oven to 375 degrees. Spray a baking pan with non-stick spray and set aside.
If using cereal, put in sealable plastic bag being sure to remove air. Pound into crumbs using a meat mallet or roll with an empty wine bottle if you don’t own a meat mallet like me. Add garlic and onion powders, give bag a good shake. Transfer crumbs to a plate and set aside.
Now you need to pound those chicken breasts until they are about 1/3 inch thick. Again, use a meat mallet if you have one. If you don’t, use a saucepan and hope your neighbors don’t mind the atrociously loud pounding.
Top chicken with egg substitute/egg. Dip in crumb mixture until completely covered. Place baking pan and bake in the oven until crispy, about 30 minutes. Flip breasts half-way through.
Heat a skillet that has been sprayed with nonstick spray to medium-heat on the stovetop. Add pepper and onion and cook until soft, about 6-8 minutes. I used frozen peppers and it took just a wee big longer. Add black beans when vegetables are mostly done. Sprinkle with a dash of cumin (if desired) and give it once last stir. Transfer to plate.
Once chicken is done and cool enough to handle, cut into strips. Place in plastic container with marinade and toss gently until chicken is coated. Put chicken strips atop vegetables and sprinkle with blue cheese crumbles.
You can serve with cilantro lime rice, as I did, for a more complete meal. I also warmed up a few whole wheat tortillas for serving.