Ingredients
- 100 gr no-fat saltine cracker crumbs
- 80 ml milk
- 80 ml buttermilk
- 10 ml vinegar
- 3 gr parmesan (grated)
- 2 gr liquid pepper seasoning (red)
- 2 gr paprika
- 1 gr salt
- 1/4 slices coating
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 dozen 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
