Popcorn Chicken

1 egg
2 egg whites
1/4 C nonfat milk
1 C flour
1 C whole-wheat flour
6 boneless, skinless chicken breasts (4 oz each), cleaned and lightly pounded
8 C popped popcorn, finely ground
Roasted Red Pepper Sauce

Beat eggs and milk. In a shallow dish, mix the two flours. Dip the chicken breasts in flour, then in the egg wash. Dredge in popcorn to coat each piece evenly. Sauté for 5 minutes each side. Serve with Roasted Red Pepper Sauce.