yummy parmesan chicken fingers

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> YUMMY PARMESAN CHICKEN FINGERS

> Yield: 4 servings

> Source: " America's Everyday Diabetes Cookbook "

> Info: http://diabeticgourmet.com/book_archive/details/17.shtml

> INGREDIENTS

> - 1/2 cup finely crushed soda cracker crumbs (about 16 crackers)

> - 1/3 cup freshly grated Parmesan cheese

> - 1/2 teaspoon dried basil leaves

> - 1/2 teaspoon dried marjoram leaves

> - 1/2 teaspoon paprika

> - 1/2 teaspoon salt, optional

> - 1/4 teaspoon freshly ground black pepper

> - 4 skinless, boneless chicken breasts

> - 1 egg

> - 2 tablespoons margarine or butter

> - 1 clove garlic, minced

> DIRECTIONS

> Preheat oven to 400 degrees F.

> Line a baking sheet with a greased rack.

> In a food processor, combine cracker crumbs, Parmesan cheese,

> basil, marjoram, paprika, optional salt, and pepper. Process

> to make fine crumbs. Place in a shallow bowl.

> Cut chicken breasts into four strips each. In a bowl, beat

> egg; add chicken strips. Using a fork, dip chicken strips

> in crumb mixture until evenly coated. Arrange on greased

> rack set on a baking sheet.

> In small bowl, microwave butter and garlic at High for 45

> seconds or until melted. Brush chicken strips with melted butter.

> Bake in preheated oven for 15 minutes or until no longer

> pink in center. (If frozen, bake for up to 25 minutes.)

> Nutritional Information Per Serving (1/4 of recipe):

> Calories: 236, Carbohydrate: 10 g, Fiber: 1 g,

> Protein: 22 g, Fat: 12 g, Sodium: 400 mg, Cholesterol: 114 mg

> Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat, 2 Fat

> Want more recipes?

> Visit our archive at http://diabeticgourmet.com/recipes

[Guest guest]

this one is a keeper!

Regards,

yummy parmesan chicken fingers

> YUMMY PARMESAN CHICKEN FINGERS

> Yield: 4 servings

> Source: " America's Everyday Diabetes Cookbook "

> Info: http://diabeticgourmet.com/book_archive/details/17.shtml

> INGREDIENTS

> - 1/2 cup finely crushed soda cracker crumbs (about 16 crackers)

> - 1/3 cup freshly grated Parmesan cheese

> - 1/2 teaspoon dried basil leaves

> - 1/2 teaspoon dried marjoram leaves

> - 1/2 teaspoon paprika

> - 1/2 teaspoon salt, optional

> - 1/4 teaspoon freshly ground black pepper

> - 4 skinless, boneless chicken breasts

> - 1 egg

> - 2 tablespoons margarine or butter

> - 1 clove garlic, minced

> DIRECTIONS

> Preheat oven to 400 degrees F.

> Line a baking sheet with a greased rack.

> In a food processor, combine cracker crumbs, Parmesan cheese,

> basil, marjoram, paprika, optional salt, and pepper. Process

> to make fine crumbs. Place in a shallow bowl.

> Cut chicken breasts into four strips each. In a bowl, beat

> egg; add chicken strips. Using a fork, dip chicken strips

> in crumb mixture until evenly coated. Arrange on greased

> rack set on a baking sheet.

> In small bowl, microwave butter and garlic at High for 45

> seconds or until melted. Brush chicken strips with melted butter.

> Bake in preheated oven for 15 minutes or until no longer

> pink in center. (If frozen, bake for up to 25 minutes.)

> Nutritional Information Per Serving (1/4 of recipe):

> Calories: 236, Carbohydrate: 10 g, Fiber: 1 g,

> Protein: 22 g, Fat: 12 g, Sodium: 400 mg, Cholesterol: 114 mg

> Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat, 2 Fat

> Want more recipes?

> Visit our archive at http://diabeticgourmet.com/recipes