Bake: 20 mins
- 16 saltines
- 1/4 cup chopped pecans
- 1 tsp. salt
- 2 tsp. paprika
- 1/4 cup all-purpose flour
- 1 large egg
- 1 1/2 lb. boneless, skinless chicken breast halves, cut into uniform strips
2.) Combine saltine, pecans, salt and paprika in bowl of a food processor and pulse to finely grind and mix. Transfer to a shallow bowl.
3.) Place flour in a second bowl. Lightly beat together egg and 1 Tbsp. water in a third shallow bowl.
4.) Coat each chicken strip in flour, dip in egg and dredge in cracker mixture. Arrange chicken on rack and bake until golden brown, 18 to 20 minutes.
Per serving: 301 Cal., 9g Fat (2g Sat.), 152mg Chol., 1g Fiber, 43g Pro., 10g Carb., 753mg Sod.
Recipe via All You Magazine