Recipe - Oven-Fried Catfish With Dill Tartar Sauce

1 One half cup Corn flakes
1 pack Dry Butter Buds® Mix;
divided use
1 tablespoon Saltfree garlic and herb
seasoning blend
1/8 teaspoon Dry mustard
1/8 teaspoon Salt
1/8 teaspoon Pepper
One fourth cup Hot water
1 lg Egg white
Nonstick cooking spray
1 pound Skinless boneless chicken
breast; cut into strips, Or
substitute
20 Chicken tenders

BUTTER BUDS: 1 packet Butter Buds Mix contains 8 teaspoons. Two tablespoons
Butter Buds Sprinkles may be substituted. Use is divided equally between
the crumbs and the eggwash.

One pound of chicken makes about 20 strips.

1. In a food processor combine the cornflakes, half the butter buds and the
garlicherb seasoning blend. Process until the cornflakes are fine crumbs.
Pour the crumbs into a shallow dish.

2. Combine the remaining butter buds with hot water to dissolve. Whisk in
the egg white with a fork until well blended and pour into another shallow
dish.

3. Heat oven to 400F (200C) degrees. Spray a cookie sheet with nonstick
cooking spray. Dip the chicken strips into the egg white mixture, then into
the crumb mixture. Place on the prepared cookie sheet.

4. Bake 12 to 15 minutes, turning once, until golden and cooked through.
Serve with your favorite dipping sauce, such as honeymustard.

PER 2 piece SERVING: 90 cals, 20% from fat: 2g total fat, 10g protein, 6g
carbs, 1300 mg sodium. Diabetic exchanges: One half starch/bread; 1 lean meat.

REF: The recipe for "Chicken Fingers" comes from "Savor the Flavor," a
cookbook by Gail L. Becker (1994: Wings Books: p47) ISBN 0517100266

(ELF, MC, FS) kitpath@earthlink.net 2/99

Recipe by: Savor the Flavor by Gail L. Becker (1994)

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Apr 09,
1999, converted by MM_Buster v2.0l.