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    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 450.
    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 450 oven 8-10 minutes or until cooked through.




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