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3 pt. Chinese Chicken Fingers

Source of Recipe

"http://www.drkoop.com/nutrition/recipes/" Sharon Howard, R.D., M.S., C.D.E. FADA


List of Ingredients

1/3 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 teaspoon peanut oil
1/8 teaspoon cayenne pepper
1 pound skinless and boneless chicken breasts 2-each in 8 slices


Recipe

Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally. Preheat the broiler and lightly grease the broiler pan rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from the
heat for 5 minutes, brushing once with the soy sauce mixture halfway through
the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soy
sauce mixture halfway through. Yield-- 4 servings (4 chicken fingers each)

Per serving: Calories 156 Protein 24 g Carbohydrate 0 g Fat 6 g Cholesterol 66 mg Sodium 600 mg
Appropriate for the following diets-- healthy family, heart healthy, vegetarian, diabetes, lactose intolerant

Cut 2 chicken breasts each into 8 slices, and place in freezer weight Zip-lock bag. Pour marinade into bag and seal well. Freeze. Thaw in refrigerator overnight. Chicken will marinate as it thaws. Broil (or grill) as above being sure to thoroughly cook after last basting.


Yield: "16 pieces"