Parmesan Chicken Fingers

Recipe By: Family Circle All-Time Favorite Recipes

1/3 Cup Butter milk or 1/3 cup skim milk + 2 teaspoons vinegar
1 Clove Garlic - Chopped
4 Boneless skinned chicken breast halves - cut in 1/2 strips
20 Nonfat saltines - crushed
1 Teaspoon Paprika - 1/2 cubes
1/2 Teaspoon Salt
2 Tablespoons Grated parmesan cheese

Preparation Stir together buttermilk and garlic in a large bowl. Add chicken; toss until evenly coated. Refrigerate 30 minutes.
Heat oven to 450 F.
Prepare coating: Combine cracker crumbs, paprika, salt, and 1 tablespoon Parmesan
in a pie plate. Line a baking sheet with aluminum foil; coat with a nonstick cooking spray.
Drain chicken; dip in coating, tossing to coat. Arrange on a baking sheet.
Sprinkle with 1 tablespoon Parmesan.
Bake chicken in heated 450 F oven 8-10 minutes or until cooked through.


Use Italian Bread Crumbs instead of crackers, paprika, salt and parmesan cheese coating