1/3 c Buttermilk OR
1/3 c Milk, plus
2 ts Vinegar
3/4 ts Liquid red-pepper seasoning
1 lb Boneless, skinless, chicken
-breasts, cut in 1/4" strips
COATING:
3/4 c Saltine cracker crumbs
1 ts Paprika
1/2 ts Salt
2 tb Grated Parmesan
Stir together buttermilk, garlic and red-pepper seasoning in large
bowl. Add chicken; toss until evenly coated. Refrigerate for 30
minutes. Prepare coating; combine cracker crumbs, paprika, salt and 1
T 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.
Bake chicken in preheated 450 F oven for 8 to 10 minutes or until
no longer pink in center.
From Family Circle, 21 Sep 93.
Typed by Terri St.Louis-Woltmon
