Recipes - Chicken Recipes
Baked Parmesan Chicken Fingers
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.
Active Time: 00:20 Minutes
Total Time: 01:10
Yield: 8 - servings
RECIPE INGREDIENTS
1/3 cup buttermilk
2 teaspoons vinegar
3/4 teaspoon seasoning liquid red-pepper
1 pound chicken breast halves
Coating
3/4 cup cracker crumbs no-fat
1 teaspoon paprika
1/2 teaspoon salt
2 tablespoons parmesan
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.
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