Recipes Ranch Style Chicken Fingers (Entree)

Number of Servings
    • 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

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.  Serve each with 1/2 cup Marinara sauce and 2 cups salad made of dark greens and reduced-fat salad dressing.

Nutrition Information

423 Calories; 13g Fat (27.5% calories from fat); 26g Protein; 52g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 1432mg Sodium.