6 cups Rice Crisps 2 tbsp margarine 1/3 cup peanut butter 2 cup marshmallows
Spray a 9 by 9 inch and 13 by 9 inch baking pan with nonstick cooking spray. In a large pot, melt the margarine and peanut butter on the lowest heat. Add the marshmallows and melt, stirring constantly, until smooth. Stir in the rice crisps. Press into the pan with clean hands or the back of a wooden spoon. Cool in the refrigerator until firm, about an hour. Cut into squares. Makes about 12 servings.
Preheat oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray. Place cereal in a zip-top bag and crush into small pieces with a rolling pin or the bottom of a jar. Place crushed cereal in a bowl. In a separate bowl, combine egg and milk; add flour, poultry seasoning and pepper and stir well with a whisk. Dip chicken pieces in egg mixture, then coat with crushed cereal. Place chicken on baking sheet. Drizzle chicken with melted margarine. Bake 30-40 minutes until golden brown and chicken is cooked through.