|
 |
||
|
|
|||
The Recipe Instructions |
|||
Ingredients
1/4 cup tomato juice
1 tsp olive oil
1/4 tsp dried oregano
1/4 tsp garlic powder
5 drop hot pepper sauce
2 boneless chicken breast halves
1/2 cup italian-style bread crumbs
Directions
Combine the tomato juice, oil, oregano, garlic powder, and hot pepper
sauce in a small bowl. Cut chicken into strips 1/2 inch wide and and
2 inches long. Add them to the bowl and mix until the strips are
completely coated with the marinade. Refrigerate for at least 15
minutes or up to an hour. Preheat oven to 475 degrees F. Line a
baking pan with foil. Put the bread crumbs in another small bowl.
Remove one chicken strip at a time from the marinade and roll in the
bread crumbs, Place the crumb coated strips in the foil-lined pan.
Arrange them so they aren't touching each other. Discard the
marinade. Bake the chicken for 8 minutes, It should be firm and the
crumb coating should be brown and crunchy. Serve immediately.
Nutritional info per serving: 301 cal; 37g pro, 18g carb, 8g fat (25%)
Exchanges: .2 veg, 1.1 bread, 3.9 meat, .7 fat
Source: Help! My Apartment Has a Kitchen by Kevin Mills and Nancy
Mills Miami Herald, 5/9/96 format by Lisa Crawford, 7/18/96
Servings: 2
Diet Italian Chicken Sticks Recipe brought to you by Diet Recipes To-Go
|
Foods containing allyl sulfides
( includes eschalot, white onions and green onion) The onion and garlic family of vegetables is high in allyl sulphides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer. Even though there is not enough, real proof published, allyl sulphides are also thought by many experts to help with colds, arteriosclerosis and physical exhaustion. Foods containing allyl sulfides also have a low calorie count, so should be a part of every diet system. |