| |
| INGREDIENTS |
| 2 |
whole boneless, skinless chicken breasts, halved and cut into strips |
| 2 |
egg whites, beaten |
| 1/2 c. |
whole-wheat cracker crumbs |
| 1 tsp. |
dried basil |
| 1/2 tsp. |
dried oregano |
| 1/2 tsp. |
dried thyme |
| 1 tsp. |
paprika |
| 2 tsp. |
fresh grated Parmesan cheese |
|
|
|
| RECIPE |
- Preheat oven to 350º F.
- Cut chicken into strips (about 3 strips per breast half).
- Place egg whites in shallow dish and remaining ingredients in another.
- Dip chicken into egg whites then dredge in bread crumb mixture to coat. (Avoid wasting the crumb mixture by using tongs.)
- Place coated chicken strips on non-stick cookie sheet in single layer.
- Bake for 10-12 minutes or until golden, crunchy and internal temperature reads 165º F.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
3-4 chicken strips
NUMBER OF SERVINGS:
4
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|
|
| NUTRITION FACTS |
| |
| Calories |
197 |
|
| Total Fat |
5 g |
|
| Sodium |
181 mg |
|
| Total Carbohydrates |
6 g |
|
| Fiber |
0 g |
|
| Protein |
29 g |
|
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