- Vegetable oil spray
- 2 s bite-size, low-fat cheddar-cheese-flavored crackers
- 1/2 to 3/4 teaspoon dried basil
- 1/8 teaspoon black pepper
- 1 lb. boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat removed
- 2 tablespoons skim milk
Preheat oven to 400°. Spray shallow baking pan with vegetable oil. Place crackers, basil and pepper in a large plastic bag with tight-fitting seal (leave end open so air can escape) and crush the crackers with a rolling pin. Or place crackers, basil and pepper in a food processor and blend until finely crushed; transfer to large plastic bag. Set aside. Rinse chicken or turkey and pat dry. Cut into 16 strips, about 1×3-inches each. Dip chicken or turkey in milk. Add chicken or turkey strips, a few pieces at a time, to bag with cracker mixture. Seal bag and shake until chicken or turkey is coated. Place coated chicken or turkey in a single layer on prepared baking pan. Bake, uncovered, 5 to 7 minutes, or until chicken or turkey is tender and no longer pink.