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Hi--
I just was looking at one of my Southern Living Annual Recipes Cookbooks and I found some of the Cooking Light recipes that I used from this book and thought I would pass on a few "healthy" recipes...These are all very good.
hugs,
peg
Herb-Baked Chicken Fingers (Cooking Light)
1-1/2 tsp. chicken bouillon granules
1/2 tsp. dry mustard
1/2 cup boiling water
1 clove garlic, minced
2 tsp. Worcestershire sauce
1 tsp. dried whole oregano
1/2 tsp. paprika
2 or 3 dashes hot sauce
2 lbs. boneless chicken breasts, skinned and cut into 30 strips
Paprika (optional)
Dissolve chicken bouillon granules and mustard in boiling water; add garlic and next 4 ingredients, and stir well.
Place chicken strips in a 1-1/2-qt. casserole. Pour herb mixture over chicken. Bake, uncovered, at 350 for 30 to 35 minutes or until chicken in tender; drain. Sprinkle with additional paprika, if desired.
Yield: 5 servings.
(about 214 calories per 6 chicken fingers).
Recipe Source: Southern Living (1986 Annual Recipes Cookbook)...recipe submitted by Bunnie George, Birmingham, Alabama.
I just was looking at one of my Southern Living Annual Recipes Cookbooks and I found some of the Cooking Light recipes that I used from this book and thought I would pass on a few "healthy" recipes...These are all very good.
hugs,
peg
Herb-Baked Chicken Fingers (Cooking Light)
1-1/2 tsp. chicken bouillon granules
1/2 tsp. dry mustard
1/2 cup boiling water
1 clove garlic, minced
2 tsp. Worcestershire sauce
1 tsp. dried whole oregano
1/2 tsp. paprika
2 or 3 dashes hot sauce
2 lbs. boneless chicken breasts, skinned and cut into 30 strips
Paprika (optional)
Dissolve chicken bouillon granules and mustard in boiling water; add garlic and next 4 ingredients, and stir well.
Place chicken strips in a 1-1/2-qt. casserole. Pour herb mixture over chicken. Bake, uncovered, at 350 for 30 to 35 minutes or until chicken in tender; drain. Sprinkle with additional paprika, if desired.
Yield: 5 servings.
(about 214 calories per 6 chicken fingers).
Recipe Source: Southern Living (1986 Annual Recipes Cookbook)...recipe submitted by Bunnie George, Birmingham, Alabama.