Italian Chicken Sticks

---------- Recipe via Meal-Master (tm) v8.03

Title: ITALIAN CHICKEN STICKS
Categories: Miamiherald, Meat/poul, Diabetic
Yield: 2 Servings

1/4 c Tomato juice
1 ts Olive oil
1/4 ts Dried oregano
1/4 ts Garlic powder
5 dr Hot pepper sauce
2 Boneless chicken breast
-halves
1/2 c Italian-style bread crumbs

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

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