Parmesan chicken fingers

4 Servings

Ingredients

Quantity Ingredient
⅓ cup Buttermilk -OR-
⅓ cup Milk, plus
2 teaspoons Vinegar
¾ teaspoon Liquid red-pepper seasoning
1 pounds Boneless, skinless, chicken breasts, cut into 1/4\" strips

Directions

COATING:

¾ c no-fat saltine cracker crumbs 1 t paprika

½ t salt

2 T grated Parmesan

Stir together buttermilk, garlic and red-pepper seasoning in large bowl. Add chicken; toss until evenly coated. Refrigerate for 30 minutes. Prepare coating; combine cracker crumbs, paprika, salt and 1 T parmesan cheese in pie plate. Line baking sheet with aluminum foil; coat with nonstick spray. Drain chicken; dip in coating, tossing to coat. Arrange on baking sheet. Sprinkle with remaining Parmesan. (Can be frozen up to 1 month ahead. Freeze chicken on baking sheet, then place in freezer food-storage bag and seal.) To serve: bake chicken in preheated 450 degree oven for 8 to 10 minutes or until no longer pink in center. To bake frozen: Bake in preheated 450 degree oven for 12 minutes or until no longer pink in center. Per serving: 198 calories, 29 g protein, 2 g fat, 14 g carbohydrate, 555 mg sodium, 69 mg cholesterol. From Family Circle, 21 Sep 93. Typed by Terri St.Louis-Woltmon O:)

* DeLuxe2 1¼ #12403 * Healthfood makes me sick

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