Parmesan Chicken Fingers	Printer Friendly version
4 boned and skinned chicken breast, cut into strips 1/3 cup lowfat buttennilk 1/2 teaspoon salt 3/4 cup low fat cracker meal 2 tablespoons parmesan cheese, grated 1 clove garlic, finely chopped 1 teaspoon paprika 1/2 teaspoon pepper 1/2 teaspoon cayenne pepper
Combine buttermilk, garlic, pepper and chicken strips in bowl and refrigerate for 30 minutes. Combine cracker crumbs, paprika, cayenne, salt and 1 tablespoon Parmesan cheese in pie plate. Line baking sheet with foil and coat with cooking spray. Drain chicken and coat with cracker mixture. Arrange chicken on baking sheet. Sprinkle with remaining cheese. Bake chicken in 450 degree oven for approximately 8 to 10 minutes. Serve with plum sauce (see recipe in Sauces and Dressings section).
Servings: 4

Per Serving Nutritional Analysis
Per serving (excluding unknown items): 283 calories; 4g fat (13.3% calories from fat); 56g protein; 2g carbohydrate; trace dietary fiber; 140mg Cholesterol; 488mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: . Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	283 13.3% 2.8% 83.9% 4g 1g 7g 1g 140mg 2g trace 56g 488mg 659mg 89mg 2mg 2mg 4mg 531IU 70RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	1.3mg 1.0mcg .2mg .3mg 12mcg 27mg 0mg 0 0.0% 0 7 1/2 0 0 0 0 0