Parmesan Chicken Fingers

* Exported from MasterCook *

PARMESAN CHICKEN FINGERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Buttermilk -OR-
1/3 c Milk, plus
2 ts Vinegar
3/4 ts Liquid red-pepper seasoning
1 lb Boneless, skinless, chicken
-breasts, cut into 1/4"
-strips
COATING:

3/4 c no-fat saltine cracker crumbs
1 t paprika
1/2 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 1.25 #12403 * Healthfood makes me sick



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