Easy Cheesy Chicken Fingers, Reduced Fat

Submitted by R. Oakley

"This recipe is a combination of cornflake crumb coated chicken recipes that I have encountered over the years. It is also a spin-off of a family recipe. It is truly delicious. I usually cook in very small portions and I seldom measure, so please use your judgment to adjust the ingredients to your needs."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4-5

ingredients

• 2 boneless skinless chicken breasts, cut into strips
• 1 1⁄2 cups corn flakes cereal, crushed into crumbs
• 1⁄2 cup shredded low-fat cheddar cheese
• 2 tablespoons low-fat margarine, softened
• 1 tablespoon grated parmesan cheese
• 1 teaspoon seasoning salt, to taste,divided (e.g. Lawrys)
• 1⁄2 teaspoon cayenne pepper, to taste,divided
• 1⁄2 teaspoon black pepper, to taste,divided
• cooking spray

directions

1. Season chicken breast strips with half the listed portion of seasoned salt, cayenne and black peppers.
2. It is best to let chicken marinate in the refrigerator for at least 45 minutes, but this is optional.
3. In a plastic bag, combine cornflakes crumbs, the remaining half portions of seasoned salt, cayenne and black peppers, add the parmesan cheese to this mixture, combine by shaking the plastic bag.
4. Rub the chicken strips with the softened margarine to help the crumbs stick.
5. Drop the chicken strips into the plastic bag containing the cornflakes mixture, shake until the chicken pieces are coated.
6. Place the coated strips in a single layer on foil paper that has been sprayed with cooking spray.
7. Lightly spray the chicken strips with a spritz of cooking spray.
8. Bake at 375 degrees for 30 minutes or until cooked.
9. In the last 5 minutes of cooking, sprinkle the chicken strips with the shredded cheddar cheese.