Baked Parmesan Chicken Fingers (Low Fat) (#2387)

Serves
Ready
8
40
Minutes
Prep
Cook
20
Minutes
20
Minutes
Categories
Appetizers Snacks Chicken Poultry Low Fat
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Ingredients

  • 1/3 cup Buttermilk or milk
  • 2 tsp Vinegar
  • 3/4 tsp Seasoning liquid red-pepper
  • 1 pound Chicken Breast Halves (Boneless Skinless) cut in 1/4 inch strips

Coating

  • 3/4 cup Cracker Crumbs no-fat, saltine
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 2 tablespoons Parmesan Cheese grated

Directions

  1. Stir together buttermilk, garlic and red-pepper seasoning in large bowl.
  2. Add chicken; toss until evenly coated.
  3. Refrigerate for 30 minutes.
  4. Prepare coating; combine cracker crumbs, paprika, salt and 1 tablespoon parmesan cheese in pie plate.
  5. Line baking sheet with aluminum foil; coat with nonstick spray.
  6. Drain chicken; dip in coating, tossing to coat.
  7. Arrange on baking sheet.
  8. Sprinkle with remaining parmesan.
  9. Can be frozen up to 1 month ahead.
  10. Freeze chicken on baking sheet, then place in freezer food- storage bag and seal.
  11. To serve: Bake chicken in preheated 450 degree f oven for 8 to 10 minutes or until no longer pink in center.
  12. To bake frozen: Bake in preheated 450 degree f oven for 12 minutes or until no longer pink in center.
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