 |
Prep Time: 12 Minutes Cook Time: 7 Minutes |
Ready In: 19 Minutes Servings: 1 |
|
Include these chicken bites at your next buffet party or feature them as a main dish (enough for five main-dish servings). This recipe from Better Homes & Gardens' New Dieters's Cookbook couldn't be any easier or quicker...and, at 53 calories there is no guilt! Ingredients:
1/3 cup corn flake crumbs |
1/2 cup pecans, finely chopped |
1 tablespoon dried parsley flakes |
1/8 teaspoon garlic powder |
1/8 teaspoon salt (optional) |
12 ounces boneless skinless chicken breast halves (cut in 3x1-inch strips) |
2 tablespoons skim milk |
reduced-calorie ranch dressing (optional) |
Directions:
1. Preheat oven to 400 degrees F.
2. In a shallow dish combine cornflake crumbs, pecans, parsley, garlic powder and optional salt. Dip chicken strips in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan.
3. Bake for 7-9 minutes or until chicken is tender and no longer pink.
4. If desired, serve with ranch-style dressing.
|
|