Chicken fingers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 boneless, skinless chicken breasts, cut into strips1 cup lowfat buttermilkhot sauce1/4c whole wheat saltines1/4 c fiber one cereal1 wasa cracker1/4 c egg substituteolive oil
Combine chicken, buttermilk and hot sauce to taste in a ziplock bag. Marinate at least 1 hour.
Finely process all crackers in blender or food processor.
Season cracker crumb with salt and pepper.
Remove chicken from buttermilk and rinse milk off.
Dredge chicken in cracker crumbs, then in egg substitute then back in the cracker crumbs. Place on foil lined sheet pan, lightly oiled. Lightly oil chicken breast with olive oil. (An oilive oil sprayer works very well)
Bake 350 for 30-45 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user BJB1098.
Finely process all crackers in blender or food processor.
Season cracker crumb with salt and pepper.
Remove chicken from buttermilk and rinse milk off.
Dredge chicken in cracker crumbs, then in egg substitute then back in the cracker crumbs. Place on foil lined sheet pan, lightly oiled. Lightly oil chicken breast with olive oil. (An oilive oil sprayer works very well)
Bake 350 for 30-45 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user BJB1098.
Nutritional Info Amount Per Serving
- Calories: 289.3
- Total Fat: 10.8 g
- Cholesterol: 71.0 mg
- Sodium: 342.3 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 4.7 g
- Protein: 33.1 g
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