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Low-Fat Breaded Chicken Strips Recipe

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This recipe for Low-Fat Breaded Chicken Strips, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Rannefeld
Added: Tuesday, March 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. chicken tenderloins or breasts
1 c Italian seasoned bread crumbs
1 tsp. pepper
1 tsp. salt
1 tsp. onion powder
2 egg whites
cooking spray

Directions:
Directions:
Cut chicken into strips or buy a bag of boneless/skinless chicken strips. Make sure the strips are defrosted.

In a small bowl beat egg whites. Brush each strip with egg whites. Season each strip with a pinch of pepper, salt and onion powder. Lightly roll in the bread crumbs. Spray a frying pan with cooking spray or one tablespoon of canola oil. Cook chicken until golden brown (approximately five minutes per side). Serve with your favorite low-calorie sauce.

This makes a great salad topper also. You can make a lot of chicken at one time to last you for the week.

 

 

 

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