Spicy Chicken Strips
Serve with a green salad and your favorite salsa.

Servings: 4

• 4 - 6 ounce boneless, skinless chicken breast halves
• 1 - 8 ounce carton plain fat-free yogurt
• 2 tablespoons lemon juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1 cup crushed baked tortilla chips

Cut chicken into 1 inch strips; set aside. Combine yogurt, lemon juice, chili powder, garlic powder and ground cumin in a medium bow; stir well. Add chicken strips, and toss to coat. Cover and marinate in refrigerator for 8 hours, stirring occasionally.

Preheat over to 350° F.

Remove chicken from marinade, discarding marinade. Dredge chicken strips in tortilla crumbs. Place chicken on a baking sheet coated with cooking oil spray. Bake at 350° F. for 35 minutes or until lightly browned an crisp. Serve immediately.

Per Serving: 296 Calories; 3g Fat (9.3% calories from fat); 1g Saturated Fat; 45g Protein; 20g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 263mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007