Parmesan Chicken Fingers
1/3 cup buttermilk – or 1/3 cup skim milk + 2 teaspoons vinegar
1 clove garlic – chopped
4 boneless skinless chicken breast halves-cut in 1/2″ strips
20 nonfat saltine crackers – crushed
1 teaspoon paprika – 1/2″ cubes
1/2 teaspoon salt
2 tablespoons grated parmesan cheese
Stir together buttermilk and garlic in a large bowl. Add chicken; toss until evenly coated. Refrigerate 30 minutes.
Heat oven to 450° F.
Prepare coating: Combine cracker crumbs, paprika, salt, and 1 tablespoon Parmesan in a pie plate.
Line a baking sheet with aluminum foil; coat with a nonstick cooking spray.
Drain chicken; dip in coating, tossing to coat. Arrange on a baking sheet. Sprinkle with 1 tablespoon Parmesan.
Bake chicken in heated 450° F. oven 8-10 minutes or until cooked through.
Serves 4.
Per serving: 250 Calories (kcal); 3g Total Fat; (10% calories from fat); 32g Protein; 22g Carbohydrate; 71mg Cholesterol; 570mg Sodium Food Exchanges: 1 1/2 Grain Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
WW Points: 5 pt.
Family Circle All-Time Favorite Recipes
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