| 2/3 | cup Bisquick Heart Smart® mix |
| 1/2 | cup grated reduced-fat Parmesan cheese |
| 1/2 | teaspoon salt or garlic salt |
| 1/2 | teaspoon paprika |
| 3 | boneless skinless chicken breasts, cut crosswise into 1/2-inch strips |
| 1/4 | cup fat-free egg product |
| 3 | tablespoons 40% vegetable oil spread, melted |
Serve with...
Chocolate Chip Cookie Dough Brownies
Total Time:
1 hour 55 min
| 1. | Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray. |
| 2. | In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken. |
| 3. | Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. |
| No change. |
|
| Serve chicken fingers on a bed of salad greens with sliced tomatoes. |
|
| Three chicken breasts weigh about one pound. |
|
| Purchase chicken breasts in the freezer case. With a well-stocked freezer, you’ll be ready to make this recipe quickly on weeknights. |
Nutrition Information:
290 ( 110); 12g ( 3g, 1g); 60mg; 850mg; 20g ( 0g, 2g); 25g 15%; 0%; 15%; 10% 1 ; 1/2 ; 0 ; 3 ; 2 1