Nutty Chicken Fingers

Include these chicken bites at your next buffet party or feature them as a main dish (enough for five main-dish servings). This recipe from Better Homes & Gardens' New Dieters's Cookbook couldn't be any easier or quicker...and, at 53 calories there is no guilt!

• Ready In: 19 mins
• Yields: 15 pieces

Ingredients

• 1⁄3 cup  corn flake crumbs
• 1⁄2 cup pecans, finely chopped
• 1  tablespoon dried parsley flakes
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon salt (optional)
• 12  ounces boneless skinless chicken breast halves (cut in 3X1-inch strips)
• 2  tablespoons skim milk
•  reduced-calorie ranch dressing (optional)

Directions

1. Preheat oven to 400 degrees F.
2. In a shallow dish combine cornflake crumbs, pecans, parsley, garlic powder and optional salt. Dip chicken strips in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan.
3. Bake for 7-9 minutes or until chicken is tender and no longer pink.
4. If desired, serve with ranch-style dressing.