Ingredients
1 / 3 cup buttermilk
2 teaspoons vinegar
1 / 2 teaspoon salt
3 tablespoons parmesan, parmigiano
3 / 4 teaspoon seasoning liquid red-pepper
1 pound chicken breast halves, boneless
3 / 4 cup cracker crumbs no-fat
1 teaspoon paprika
2 teaspoons vinegar
1 / 2 teaspoon salt
3 tablespoons parmesan, parmigiano
3 / 4 teaspoon seasoning liquid red-pepper
1 pound chicken breast halves, boneless
3 / 4 cup cracker crumbs no-fat
1 teaspoon paprika
Directions
Stir together buttermilk, garlic and red-pepper seasoning in large bowl.
Add chicken:
toss until evenly coated.
Refrigerate for 40 minutes.
Prepare Coating:
combine cracker crumbs, paprika, salt and 1 tablespoon parmesan cheese in pie plate.
Line baking sheet with aluminum foil; coat with nonstick spray.
Drain chicken, dip in coating, tossing to coat, arrange on baking sheet.
Sprinkle with remaining Parmesan.
To serve: bake chicken in preheated 460 degree F oven for 8 to 10 minutes or until no longer pink in center.
Stir together buttermilk, garlic and red-pepper seasoning in large bowl.
Add chicken:
toss until evenly coated.
Refrigerate for 40 minutes.
Prepare Coating:
combine cracker crumbs, paprika, salt and 1 tablespoon parmesan cheese in pie plate.
Line baking sheet with aluminum foil; coat with nonstick spray.
Drain chicken, dip in coating, tossing to coat, arrange on baking sheet.
Sprinkle with remaining Parmesan.
To serve: bake chicken in preheated 460 degree F oven for 8 to 10 minutes or until no longer pink in center.
This is a great recipe!
Enjoy : )
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