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Baked Parmesan Chicken Fingers (Low Fat)

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Baked Parmesan Chicken Fingers (Low Fat)

This crispy crunchy are baked in the oven and to add moist juicy flavor the chicken strips are soaked in a buttermilk marinade. There is then no need for egg and no need for frying making this recipe low in fat and high in goodness.

 

Yield

8 servings

Prep

20 min

Cook

20 min

Ready

70 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
cup buttermilk
or milk
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2 teaspoons vinegar
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¾ teaspoon seasoning
liquid red-pepper
*
1 pound chicken breast halves, boneless, skinless
cut in 1/4 inch strips
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Coating
¾ cup cracker crumbs
no-fat, saltine
*
1 teaspoon paprika
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½ teaspoon salt
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2 tablespoons Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
79 ml buttermilk
or milk
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1E+1 ml vinegar
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3.8 ml seasoning
liquid red-pepper
*
453.6 g chicken breast halves, boneless, skinless
cut in 1/4 inch strips
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Coating
177 ml cracker crumbs
no-fat, saltine
*
5 ml paprika
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2.5 ml salt
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3E+1 ml Parmesan cheese
grated
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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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

it is a nice recipe

CUCINAINMUSICA

Interessante ricetta!

Ma ho una domanda:
1- quando si usa vinegar?
2- non trovo negli ingredienti garlic?

Grazie per una risposta
Saluti Giulia

anonymous   

1. vinegar should be used with regular milk as a substitute for the buttermilk
2. Yes, garlic makes it tastier.

anonymous

Great recipe. :-) thanks for sharing

 

 

Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 10322% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 219mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 37g
Vitamin A 3% Vitamin C 0%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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