Parmesan Chicken Fingers

70 minutes Prep: 20 minutes Cook: 20 minutes

103 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/3	cup	buttermilk	or milk
2	teaspoons	vinegar
3/4	teaspoon	seasoning	liquid red-pepper
1	pound	chicken breast halves, boneless and skinless	cut in 1/4 inch strips

Coating
3/4	cup	cracker crumbs	no-fat, saltine
1	teaspoon	paprika
1/2	teaspoon	salt
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Stir together buttermilk, garlic and red-pepper seasoning in large bowl.

Add chicken; toss until evenly coated.

Refrigerate for 30 minutes.

Prepare coating; combine cracker crumbs, paprika, salt and 1 tablespoon 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 food-

storage bag and seal.

To serve: bake chicken in preheated 450 degree F oven for 8 to 10 minutes or until no longer pink in center.

To bake frozen: Bake in preheated 450 degree F oven for 12 minutes or until no longer pink in center.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 70g

Amount per Serving

Calories 103 22% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 50mg	17%
Sodium 219mg	9%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 1.0g
Protein 18.0g	37%

Vitamin A	3%		Vitamin C	0%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Burgers: Page 7

Last Recipes Viewed

Recipe Bite

Bay_Leaves

by Laurie

General:Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long....

Member Review

Sweet and Sour Vegetables

This turned out very well, an excellent stir-frt. We made a few changes to the recipe, used some sesame oil instead of lecithin and we didn't have any bamboo shoots. We also added some chopped fresh mushrooms before we added the cauliflower and used beer instead of wine. The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it. Well worth all the effort to chop up all the veggies and make sure everything was prepped before starting the cooking process.

Reviewed by sean