Recipe - Parmesan Chicken Fingers

1/3 cup Buttermilk OR
1/3 cup Milk, plus
2 teaspoon Vinegar
Three fourths teaspoon Liquid redpepper seasoning
1 pound Boneless, skinless, chicken
breasts, cut into 1/4"
strips
COATING:

Three fourths cup nofat saltine cracker crumbs
1 t paprika
One half t salt
2 T grated Parmesan

Stir together buttermilk, garlic and redpepper seasoning in large bowl.
Add chicken; toss until evenly coated. Refrigerate for 30 minutes. Prepare
coating; combine cracker crumbs, paprika, salt and 1 T 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 foodstorage bag and
seal.) To serve: bake chicken in preheated 450 degree oven for 8 to 10
minutes or until no longer pink in center. To bake frozen: Bake in
preheated 450 degree oven for 12 minutes or until no longer pink in center.
Per serving: 198 calories, 29 g protein, 2 g fat, 14 g carbohydrate, 555 mg
sodium, 69 mg cholesterol. From Family Circle, 21 Sep 93. Typed by Terri
St.LouisWoltmon O:)

* DeLuxe2 1.25 #12403 * Healthfood makes me sick
Posted to MMRecipes Digest V4 #007

From: Sims c.simpson@worldnet.att.net

Date: Sun, 05 Jan 1997 19:54:48 0500