| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Chicken, Main dish |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Plain dried bread crumbs |
| 1 1/4 |
t |
Salt |
| 1/2 |
t |
Pepper, and dried thyme |
| 1 |
|
Egg |
| 4 |
|
Skinned chicken breasts |
|
|
Boneless, cut in strips |
|
|
**dipping sauce** |
| 3/4 |
c |
Apricot preserves |
| 1/3 |
c |
Reduced fat sour cream |
INSTRUCTIONS
Recipe by: Nancy L. Dell'aria/ womens day Preparation Time: 0:20 From:
CookieTstr@aol.com Date: Thu, 23 May 1996 17:21:59 -0400 heat over to
450 F. Lightly coat a cookie sheet with nonstick cooking spray. In a
large plastic food bag, mix bread crumbs, salt, pepper, and thyme.
Beat egg with a fork in a medium bowl. Add chicken and stir to coat.
Remove 3 strips at a time, let excess egg drip off, then place in bag
with crumb mixture. Close top and shake until chicken is well coated.
Arrange on prepared cookie sheet, repeat with remaining chicken. Bake
10 minutes, turning once, until lightly golden and meat is opaque
throughout. Remove with tongs to a rack and let cool. Spoon dipping
sauce into small jars or containers with tight fitting lids. Pack
chicken fingers in plastic containers...Refrigerate until ready to go
, then pack in a cooler. OR....serve immediately Posted to Master
Cook Recipes List, Digest #96
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