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CHICKEN FINGERS

Posted by on Jan. 25, 2009 at 1:28 PM
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CHICKEN FINGERS
/3 cup cornflake crumbs
½ cup finely chopped pecans
1 tablespoon dried parsley flakes
1/8 teaspoon salt
1/8 teaspoon garlic powder
12 ounces boned skinless chicken breast halves,
cut into 1x3-inch strips
2 tablespoons skim milk

In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic
powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1-inch
baking pan.

Bake in a 400° oven for 7 to 9 minutes or till chicken is tender and no longer
pink.

Makes 5 servings.

 


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by on Jan. 25, 2009 at 1:28 PM
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