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| 1/3 Tasse | Buttermilk -Or |
| 1/3 Tasse | Milk, plus |
| 2 Teelöffel | vinegar |
| 3/4 Teelöffel | Liquid red-pepper seasoning |
| 1 x ca. 450 g | Boneless, skinless, chicken breasts, cut into 1/4" strips |
| | Coating: |
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3/4 c no-fat saltine cracker crumbs 1 t paprika
1/2 t salt
2 T grated Parmesan
Stir together buttermilk, garlic and red-pepper seasoning in large bowl. Add chicken; toss until evenly coated. Refrigerate for 30 minutes. Prepare coating; combine cracker crumbs, paprika, salt and 1 T parmesan cheese in pie plate. Line baking sheet with aluminum foil; coat with nonstick spray. Drain chicken; dip in coating, tossing to coat. Arrange on baking sheet. Sprinkle with remaining Parmesan. (Can be frozen up to 1 month ahead. Freeze chicken on baking sheet, then place in freezer food-storage bag and seal.) To serve: bake chicken in preheated 450 degree oven for 8 to 10 minutes or until no longer pink in center. To bake frozen: Bake in preheated 450 degree oven for 12 minutes or until no longer pink in center. Per serving: 198 calories, 29 g protein, 2 g fat, 14 g carbohydrate, 555 mg sodium, 69 mg cholesterol. From Family Circle, 21 Sep 93. Typed by Terri St.Louis-Woltmon O:)
* DeLuxe2 1.25 #12403 * Healthfood makes me sick
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