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Wednesday, October 20, 2010

Baked Parmesan Chicken Fingers (Low Fat)


1/3cup buttermilk or milk
2teaspoons vinegar
3/4teaspoon seasoning liquid red-pepper
1pound chicken breast halves, boneless and skinless cut in 1/4 inch strips

3/4cup cracker crumbs no-fat, saltine
1teaspoon paprika
1/2teaspoon salt
2tablespoons parmesan, parmigiano-reggiano cheese, grated grated


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 tablespoon 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 F oven for 8 to 10 minutes or until no longer pink in center.
To bake frozen: Bake in preheated 450 degree F oven for 12 minutes or until no longer pink in center.

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