| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Maya |
Appetizers, Kids, Low fat |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken |
|
|
breast halves about 4 |
|
|
oz |
|
|
each |
| 2 |
|
Eggs, lightly beaten |
| 2 |
T |
Low fat milk |
|
|
Salt and freshly ground |
|
|
pepper to taste |
|
|
Salsa Dip- |
| 1 |
c |
Low-fat sour cream* |
| 3 |
T |
Mild salsa, up to 5 |
| 1 |
T |
Lime juice, optional |
|
|
Barbecue Dip- |
| 1/2 |
c |
Catsup |
| 2 |
T |
Honey or maple syrup |
| 1/2 |
t |
Ground cinnamon |
| 1 |
pn |
Nutmeg |
| 1 |
ds |
Tabasco sauce, optional |
INSTRUCTIONS
or plain yogurt. Preheat oven to 400°F. Cut the chicken into thin,
finger-size strips. In a small bowl, bet the eggs, milk, salt and
pepper. Add the chicken strips and let them soak for about 5 minutes.
Place the bread crumbs on a plate. Lightly dredge the chicken in the
bread crumbs. Place the chicken strips on an ungreased baking sheet
and bake for 8 minutes, until golden brown. Remove from the oven and
flip over. Bake another 8 minutes, until golden brown on this side as
well. (If you have cut them very thin, you may need to cook for only
12 to 14 minutes total.) Serve hot or at room temperature. To make
salsa dip: In a small bowl, mix the sour cream or yogurt with the
salsa and lime juice if needed. To make barbecue dip: In a small bowl,
mix the catsup, honey, cinnamon, nutmeg and Tabasco if needed. Serve
cold or at room temperature. NOTES : Why buy chicken nuggets at a
fats-food (sic) restaurant when these chicken fingers are better and
fun to make? - Reprinted in the Sacramento Bee, 7/2/97 Recipe by: The
Parenting Cookbook by Kathy Gunst Posted to MC-Recipe Digest V1 #660
by Leon & Miriam Posvolsky <posvolsk@centroin.com.br> on Jul 08, 1997
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