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Parmesan chicken fingers

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Ingredients/Components

salt - 1/2 tsp
paprika - 1 tsp
grated Parmesan cheese - 2 Tbsp
large clove garlic, chopped - 1 item
liquid red pepper - 3/4 tsp
buttermilk or 1/3 c - 1/3 c
boneless, skinned chicken breasts, cut into 1/4-inch strips - 1 lb
nonfat saltine cracker crumbs 20 saltines

How to make parmesan chicken fingers:

Chicken Coating:3/4 c. nonfat saltine cracker crumbs (20 saltines)1 tsp. paprika1/2 tsp. salt2 Tbsp. grated Parmesan cheese Stir together buttermilk, garlic and red pepper seasoning in a large bowl. Add chicken; toss until evenly coated. Refrigerate for 30 minutes.

Prepare Coating. Combine cracker crumbs, paprika, salt and 1 tablespoon Parmesan cheese in pie plate.

Line baking sheet with aluminum foil; coat with nonstick cooking spray. Drain chicken; dip in coating, tossing to coat. Arrange on baking sheet. Sprinkle with remaining Parmesan cheese.

To Serve: Bake chicken in preheated 450° oven for 8 to 10 minutes or until no longer pink in center.

Yield: 4 servings. Fat: 2 grams. Calories: 198.

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:

Average rating: 4, total votes: 4

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