Rice Chex Chicken---yumptious!

This is a fave amongst Matthew and his daddy. And it's honestly not too difficult.

Rice Chex Chicken

--a package (or two) of chicken tenderloins (you know, those skinny pieces of chicken)
--about a cup of rice milk
--grind up about 3-4 cups of rice chex (we use one of those mini food processors that we also use to make baby food)
--about a tablespoon of garlic salt
--about a teaspoon of parsley
NOTE: You can add whatever spices you like really

Spray the pan lightly with some cooking oil
Preheat oven to 375
Dip the chicken in to the milk and then in to the bag of ground up cereal and spices (I use a freezer bag for this---then Matthew gets to shake it to coat)
Drop chicken on to coated pan
Once all chicken is dipped and ready--give a light spray of oil to the top--I think it helps get it crispy

Bake until done--about 30 min or so (I use a food thermometer). Bake uncovered.

This dish is great with any veggie of choice and some mashed potatoes. If in a hurry, quarter up some potatoes and drop in a bag with oil and spices like cumin and garlic. Drop in to a pan and bake with the chicken (separate pans though--and make sure it's covered to cook faster)