Parmesan Chicken Fingers Recipe

Parmesan Chicken Fingers Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1/3 cup: Buttermilk -OR-,
1/3 cup: Milk, plus
2 tsp: Vinegar,
3/4 tsp: Liquid red-pepper seasoning,
1 lbs: Boneless, skinless, chicken breasts, cut into 1/4" strips
COATING:,
3/4 cup: no-fat saltine cracker crumbs,
1 t: paprika,
1/2 t: salt,
2 T: grated Parmesan,

Directions:
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


Source from luhu.jp

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