Parmesan Chicken Fingers

1/3 c Buttermilk -OR-

1/3 c Milk, plus

2 ts Vinegar

3/4 ts Liquid red-pepper seasoning

1 lb Boneless, skinless, chicken

-breasts, cut into 1/4" -strips COATING:

3/4 c no-fat saltine cracker crumbs

1 t paprika

1/2 t salt

2 T grated Parmesan

Stir together buttermilk, garlic and red-pepper seasoning in large bowl. Add chicken; toss until evenly coated. Refrigerate for 30 minutes. Prepare coating; combine cracker crumbs, paprika, salt and 1 T parmesan cheese in pie plate. Line baking sheet with aluminum foil; coat with nonstick spray. Drain chicken; dip in coating, tossing to coat. Arrange on baking sheet. Sprinkle with remaining Parmesan. (Can be frozen up to 1 month ahead. Freeze chicken on baking sheet, then place in freezer food-storage bag and seal.) To serve: bake chicken in preheated 450 degree oven for 8 to 10 minutes or until no longer pink in center. To bake frozen: Bake in preheated 450 degree oven for 12 minutes or until no longer pink in center. Per serving: 198 calories, 29 g protein, 2 g fat, 14 g carbohydrate, 555 mg sodium, 69 mg cholesterol. From Family Circle, 21 Sep 93. Typed by Terri St.Louis-Woltmon O:) * DeLuxe2 1.25 #12403 * Healthfood makes me sick