Low-Fat Parmesan Chicken Fingers |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A recipe I just got from a e-mail list and wanted to save for later. I haven't gotten a chance to make it yet. Ingredients:
1/3 cup skim milk |
1 garlic clove, chopped |
4 boneless skinless chicken breast halves (cut in 1/2-inch strips) |
20 saltine crackers, crushed (fat-free) |
1 teaspoon paprika, 1/2-inch cubes |
1/2 teaspoon salt |
2 tablespoons parmesan cheese, grated |
Directions:
1. Stir together skim milk and garlic in a large bowl.
2. Add chicken; toss until evenly coated.
3. Refrigerate 30 minutes.
4. Heat oven to 450 degrees.
5. Prepare coating, combine cracker crumbs, paprika, salt, and 1 tablespoon parmesan in a pie plate.
6. Line a baking sheet with aluminum foil; coat with a nonstick cooking spray.
7. Drain chicken; dip in coating, tossing to coat.
8. Arrange on a baking sheet.
9. Sprinkle with 1 tablespoon parmesan.
10. Bake chicken in heated 450 degree oven for 8 to 10 minutes or until cooked through.
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