cup Bisquick Heart Smart® mix
cup grated reduced-fat Parmesan cheese
teaspoon salt or garlic salt
boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
cup fat-free egg product
tablespoons 40% vegetable oil spread, melted
1Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken.
3Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Serve chicken fingers on a bed of salad greens with sliced tomatoes.
Three chicken breasts weigh about one pound.
Purchase chicken breasts in the freezer case. With a well-stocked freezer, you’ll be ready to make this recipe quickly on weeknights.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.