rcps-poultry1

ITKWM

RECIPES

fleeceworks

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POULTRY

PARMESAN CHICKEN FINGERS-4 points/serving

1/3 cup buttermilk or 1/3 cup skim milk plus 2 tsp vinegar
    1 large garlic clove, finely minced
    4 boneless, skinless chicken breast halves, cut
       lengthwise into 1/2 inch strips
20 fat-free saltine crackers, finely crushed
    1 tsp. paprika
1/2 tsp. salt
    2 tbs. grated Parmesan cheese

Stir together the buttermilk and garlic in a large bowl. Add chicken and toss to coat. Refrigerate for 30 minutes. Preheat oven to 450 degrees F.
Prepare coating; combine cracker crumbs, paprika, salt and 1 tbs. parmesan cheese in a pie plate. Line a baking sheet with aluminum foil and coat with cooking spray (or you can use an oven stone coated with cooking spray). Drain chicken; dip in coating, tossing to coat. Arrange chicken strips on baking sheet. Sprinkle with 1 tbs. parmesan. Bake 10-12 minutes or until cooked through. Makes 4 servings, 4 points each.

TARRAGON CHICKEN WITH MUSHROOMS-5 points/serving

2 tbs. all-purpose flour
    1 tsp. salt
1/2 tsp. pepper
    4 chicken breast halves (5 oz. each), skinned and boned
    4 tsp. margarine
12 oz. sliced mushrooms
    1 bunch scallions, chopped or sliced
    1 tsp. dried tarragon leaves
1/2 cup dry white wine
1/2 cup water
       cooking spray

Combine the flour, salt and pepper. Sprinkle the chicken breasts with the flour mixture. Spray a large skillet with cooking spray and heat the margarine in the skillet until hot and bubbly. Add the chicken breasts and cook, turning once, until lightly browned on both sides. Add the mushrooms, scallions and tarragon and cook until the vegetables are softened. Stir in the wine and bring to a boil. Add the water, reduce heat, cover and let simmer, turning the chicken once, until it is tender, about 15 minutes. Makes 4 servings, 5 points each.

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