Parmesan Chicken Fingers
Source of Recipe
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 450º.
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
Drain chicken; dip in coating, tossing to coat. Arrange on a baking sheet. Sprinkle with
1 tablespoon Parmesan.
Bake chicken in heated 450º oven 8-10 minutes or until cooked through.