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
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Steps
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.
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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.
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