lisalewis@firstplace
November 30th, 2006, 07:04 AM
Serves: 4
Exchanges: 3 meats, 2 breads, 2 vegetables, 1 fat
Ingredients:
Vegetable cooking spray 2 cups cornflake crumbs 1 teaspoon dry leaf basil 3/4 cup reduced-fat buttermilk ranch salad dressing 1 pound skinless, boneless, chicken breast, cut into thin strips 2 cups prepared Marinara sauce
Preparation:
Lightly coat a 15x10x1-inch baking pan with the cooking spray; set aside. In a shallow dish combine the cornflakes and basil. Place the salad dressing in a medium bowl with the chicken strips. Remove the strips, one at a time, and roll in the crumb mixture to coat. Arrange strips on the prepared pan and coat lightly with the cooking spray. Place in a 425-degree oven for 12-15 minutes or until the chicken is no longer pink. Serves 4. Serve each with _ cup Marinara sauce and 2 cups salad made of dark greens and reduced-fat salad dressing.
Exchanges: 3 meats, 2 breads, 2 vegetables, 1 fat
Ingredients:
Vegetable cooking spray 2 cups cornflake crumbs 1 teaspoon dry leaf basil 3/4 cup reduced-fat buttermilk ranch salad dressing 1 pound skinless, boneless, chicken breast, cut into thin strips 2 cups prepared Marinara sauce
Preparation:
Lightly coat a 15x10x1-inch baking pan with the cooking spray; set aside. In a shallow dish combine the cornflakes and basil. Place the salad dressing in a medium bowl with the chicken strips. Remove the strips, one at a time, and roll in the crumb mixture to coat. Arrange strips on the prepared pan and coat lightly with the cooking spray. Place in a 425-degree oven for 12-15 minutes or until the chicken is no longer pink. Serves 4. Serve each with _ cup Marinara sauce and 2 cups salad made of dark greens and reduced-fat salad dressing.