Wednesday, August 18, 2010

Crispy Baked Chicken Strips Recipe...

I just had to share this recipe recommended by Registered Dietitian and former editor at Cooking Light and Weight Watchers Magazines, Regan Jones--she is also a spokesperson for Cabot Creamery Cooperative. Sounds delicious, quick and easy!!

Crispy Baked Chicken Strips



Makes 6 servings


Nonstick cooking spray
1 cup King Arthur Unbleached All-Purpose Flour
Pinch salt
Pinch ground black pepper
4 large egg whites
1/2 cup reduced-fat (2%) milk
1 1/2 cups crushed cornflakes
4 ounces Cabot 50 % Reduced Fat Cheddar, grated (about 1 cup)
6 boneless chicken breast halves, cut into 1/2-inch-wide strips

1. Preheat oven to 375 degrees. Coat 9-by-13-inch baking dish with cooking spray.

2. In three separate bowls:
- mix together flour, salt and pepper
- beat together egg whites and milk
- mix together cornflakes and cheese

3. Dip chicken strips first into flour, then into egg white mixture, then into cornflake mixture, turning to coat. Place in baking dish. (Discard any unused mixture.)

4. Bake for 25 minutes or until nicely browned, turning over after about 12 minutes. Serve with ketchup or barbecue sauce if desired.

1 comments:

~RED~ said...

I bet i can sneak this past my kids without them knowing it's reduced fat. They love chicken tenders. I have tried Cabot's Reduced Fat Cheddar, and i quite like it!

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