Cajun Chicken Strips by Linda Larsen

Serve these tender little strips of chicken with a variety of sauces, including barbecue sauce and Creamy Mustard Sauce (page 280.

Serves 6

Calories: 223.92

Fat: 4.04 grams

Saturated Fat: 0.77 grams

Cholesterol: 71.34 mg

Sodium: 271.13 mg

2 cloves garlic, minced

¾ cup dried bread crumbs

¼ cup grated Parmesan cheese

1 tablespoon dried parsley flakes

½ teaspoon paprika

½ teaspoon dried oregano leaves

⅛ teaspoon pepper

1½ pound boneless, skinless chicken breasts

1 cup buttermilk

Preheat oven to 425°F. Spray a cookie sheet with nonstick baking spray containing flour; set aside.
In shallow dish, combine garlic, bread crumbs, cheese, parsley, paprika, oregano, and pepper and mix well.
Cut chicken into ½-inch by 3-inch strips. Combine with buttermilk on plate, toss to coat, and let stand for 10 minutes.
Dip chicken into bread crumb mixture, then place in single layer on prepared cookie sheet. Bake for 5 minutes, then carefully turn with a spatula and bake for 5 to 6 minutes longer until chicken is thoroughly cooked. Serve immediately.

Low Fat, High Flavor Recipes