| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Miamiherald, Meat/poul, Diabetic |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Tomato juice |
| 1 |
ts |
Olive oil |
| 1/4 |
ts |
Dried oregano |
| 1/4 |
ts |
Garlic powder |
| 5 |
dr |
Hot pepper sauce |
| 2 |
|
Boneless chicken breast halves |
| 1/2 |
c |
Italian-style bread crumbs |
INSTRUCTIONS
Combine the tomato juice, oil, oregano, garlic powder, and hot pepper
sauce in a small bowl. Cut chicken into strips 1/2 inch wide and and
2 inches long. Add them to the bowl and mix until the strips are
completely coated with the marinade. Refrigerate for at least 15
minutes or up to an hour. Preheat oven to 475 degrees F. Line a
baking pan with foil. Put the bread crumbs in another small bowl.
Remove one chicken strip at a time from the marinade and roll in the
bread crumbs, Place the crumb coated strips in the foil-lined pan.
Arrange them so they aren't touching each other. Discard the
marinade. Bake the chicken for 8 minutes, It should be firm and the
crumb coating should be brown and crunchy. Serve immediately.
Nutritional info per serving: 301 cal; 37g pro, 18g carb, 8g fat (25%)
Exchanges: .2 veg, 1.1 bread, 3.9 meat, .7 fat
Source: Help! My Apartment Has a Kitchen by Kevin Mills and Nancy
Mills Miami Herald, 5/9/96 format by Lisa Crawford, 7/18/96
Posted to MM-Recipes Digest V3 #213
Date: Tue, 6 Aug 1996 19:18:30 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”