Boneless Chicken Strips (chicken Fingers)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Chicken | 1 | Servings |
INGREDIENTS
| 6 | Skinless Boneless Chicken | |
| Breast Halves | ||
| 16 | oz | Sour Cream |
| 2 | T | Lemon Juice |
| 1 | t | Worcestershire Sauce |
| 1 | ds | Celery Salt |
| 1 | ds | Garlic Salt |
| 1 | ds | Paprika |
INSTRUCTIONS
Mix sour cream, lemon juice, celery salt, garlic salt, paprika and Worcestershire sauce. Cut chicken into strips, put into oblong pan or dish, cover with sauce, and marinate overnight. Stir occasionally. Roll strips in Italian bread crumbs and place in jelly roll pan. Drizzle with melted butter or magarine. Bake at 350° for one our. Serve hot or cold. Recipe by: Eileen/Helen Miller Posted to recipelu-digest Volume 01 Number 635 by GramWag@aol.com on Jan 30, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1588
Calories From Fat: 942
Total Fat: 106.6g
Cholesterol: 528.3mg
Sodium: 3233.3mg
Potassium: 2313mg
Carbohydrates: 19.3g
Fiber: <1g
Sugar: 16.8g
Protein: 133.1g