Parmesan Chicken Fingers

By mamacasma

Ingredients

• 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

Step 1

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.

**NOTE

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