Crispy Baked Chicken Strips
Serve plain or with you favorite low fat dipping sauce.

Makes 2 entrée servings or 4 appetizer servings

• 2 boneless skinless chicken breast halves
• 1 egg, beaten
• 2 cups finely crushed cracker crumbs or plain breadcrumbs
• 1 teaspoon garlic powder
• 1/4 teaspoon table salt or kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder *

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.

Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.

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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