Easy Cheesy Chicken Fingers, Reduced Fat

1. 1

   Season chicken breast strips with half the listed portion of seasoned salt, cayenne and black peppers.

2. 2

   It is best to let chicken marinate in the refrigerator for at least 45 minutes, but this is optional.

3. 3

   In a plastic bag, combine cornflakes crumbs, the remaining half portions of seasoned salt, cayenne and black peppers, add the parmesan cheese to this mixture, combine by shaking the plastic bag.

4. 4

   Rub the chicken strips with the softened margarine to help the crumbs stick.

5. 5

   Drop the chicken strips into the plastic bag containing the cornflakes mixture, shake until the chicken pieces are coated.

6. 6

   Place the coated strips in a single layer on foil paper that has been sprayed with cooking spray.

7. 7

   Lightly spray the chicken strips with a spritz of cooking spray.

8. 8

   Bake at 375 degrees for 30 minutes or until cooked.

9. 9

   In the last 5 minutes of cooking, sprinkle the chicken strips with the shredded cheddar cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.