Spicy Chicken Strips Recipe
Ingredients
| 4 (4-ounce) skinned, boned chicken breast halves | ||
| Plain non-fat yogurt | 1 Carton (1l) | |
| Lemon juice | 2 Tablespoon | |
| Chili powder | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| 1 cup crushed unsalted tortilla rounds | ||
| Vegetable cooking spray | ||
| Iceberg lettuce | 2 Cup (16 tbs), finely shredded | |
Directions
Cut chicken into 1-inch strips,- set aside.
Combine yogurt and next 4 ingredients in a medium bowl; stir well.
Add chicken strips, and toss to coat.
Cover and marinate in refrigerator 8 hours, stirring occasionally.
Remove chicken from marinade, and roll in tortilla crumbs to coat.
Place on a baking sheet that has been coated with cooking spray.
Bake at 350° for 35 minutes, or until lightly browned and crisp.
Line serving platter with shredded lettuce.
Combine yogurt and next 4 ingredients in a medium bowl; stir well.
Add chicken strips, and toss to coat.
Cover and marinate in refrigerator 8 hours, stirring occasionally.
Remove chicken from marinade, and roll in tortilla crumbs to coat.
Place on a baking sheet that has been coated with cooking spray.
Bake at 350° for 35 minutes, or until lightly browned and crisp.
Line serving platter with shredded lettuce.
Chef
