Oven-fried Chicken Fingers (butter Buds)

Every Christian who struggles with depression struggles to keep their hope clear. There is nothing wrong with the object of their hope – Jesus Christ is not defective in any way whatsoever. But the view from the struggling Christian's heart of their objective hope could be obscured by disease and pain, the pressures of life, and by Satanic fiery darts shot against them… All discouragement and depression is related to the obscuring of our hope, and we need to get those clouds out of the way and fight like crazy to see clearly how precious Christ is.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		*web/email, 2try, Appetizers, Chicken, Lowfat	10	Servings

INGREDIENTS

1 1/2	c	Corn flakes
1		Dry Butter BudsÂ® Mix
		divided use
1	T	Salt-free garlic and herb
		seasoning blend
1/8	t	Dry mustard
1/8	t	Salt
1/8	t	Pepper
1/4	c	Hot water
1		Egg white
		Non-stick cooking spray
1	lb	Skinless boneless chicken
		breast cut into strips
		Or
		substitute
20		Chicken tenders

INSTRUCTIONS

BUTTER BUDS: 1 packet Butter Buds Mix contains 8 teaspoons. Two
tablespoons Butter Buds Sprinkles may be substituted. Use is divided
equally between the crumbs and the egg-wash.  One pound of chicken
makes about 20 strips.  In a food processor combine the cornflakes,
half the butter buds and  the garlic-herb seasoning blend. Process
until the cornflakes are  fine crumbs. Pour the crumbs into a shallow
dish. Combine the  remaining butter buds with hot water to dissolve.
Whisk in the egg  white with a fork until well blended and pour into
another shallow  dish. Heat oven to 400F (200C) degrees. Spray a cookie
sheet with  non-stick cooking spray. Dip the chicken strips into the
egg white  mixture, then into the crumb mixture. Place on the prepared
cookie  sheet. Bake 12 to 15 minutes, turning once, until golden and
cooked  through. Serve with your favorite dipping sauce, such as
honey-mustard.  PER 2 piece SERVING: 90 cals, 20% from fat: 2g total
fat, 10g  protein, 6g carbs, 1300 mg sodium. Diabetic exchanges: 1/2
starch/bread; 1 lean meat.  REF: The recipe for "Chicken Fingers" comes
from "Savor the Flavor," a  cookbook by Gail L. Becker (1994: Wings
Books: p47) ISBN 0517100266  (ELF, MC, FS) kitpath@earthlink.net 2/99
Recipe by: Savor the Flavor by Gail L. Becker (1994)  Posted to EAT-LF
Digest by PatHanneman <kitpath@earthlink.net> on Apr  09, 1999,
converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus holds the secret of answered prayer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 141 Calories From Fat: 15 Total Fat: 1.6g Cholesterol: 29.3mg Sodium: 206.5mg Potassium: 142.9mg Carbohydrates: 17.8g Fiber: <1g Sugar: <1g Protein: 12.3g