Crispy Baked Chicken Strips
skinless chicken breast halves
Cut chicken breasts into thin strips, about one inch wide. Longer sections can be cut in half to have uniform pieces.
Mix cracker crumbs
and seasonings well. Dip chicken pieces into egg mixture, then dredge
in crumb mixture. Place on baking sheet sprayed with cooking spray.
Dip into favorite sauce, or serve plain
*For an Italian version, omit chili powder and substitute Italian seasonings. If you use Saltine crackers with salted tops, omit adding the kosher salt.
Per Serving: 381 Calories; 7g Fat (16.0% calories from fat); 2g Saturated Fat; 37g Protein; 41g Carbohydrate; 1g Dietary Fiber; 162mg Cholesterol; 837mg Sodium. Exchanges: 2 1/2 Grain (Starch); 4 Lean Meat; 1 Fat.
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