Baked Parmesan Chicken Fingers (Low Fat)

Ingredients

1/3	cup	buttermilk	or milk
2	teaspoons	vinegar
3/4	teaspoon	seasoning	liquid red-pepper
1	pound	chicken breast halves, boneless and skinless	cut in 1/4 inch strips
Coating
3/4	cup	cracker crumbs	no-fat, saltine
1	teaspoon	paprika
1/2	teaspoon	salt
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated

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 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.