Since it is a new year I would like to start sharing some of
my favorite recipes and cooking tips. If
you know me personally, you know that I am a Cheez-It addict. We literally can’t have them in the house
because I will eat the whole box and that is a very, very bad thing!! I am pretty good at eating portion size and
in moderation on EVERYTHING else BUT Cheez-Its… I can’t explain it, I can’t
change it or get over it, I just have to accept it and try not to buy
them. With that said, the rare chance I
do screw up and buy them I have to get rid of them in other ways and one of my
favorite ways is with Cheez-It Chicken.
There are several different variations out there, some call for flour
and egg, Dijon or honey mustard, sour cream, mayonnaise and so on. I was so ready to make it for dinner tonight
using the “Hellmann’s Chicken” method by using mayonnaise and cheddar cheese
and sprinkle the Cheez-Its on top. That
method didn’t fit into my Spark People meal plan for the day so I had to
lighten it up a bit. I then remembered I
had some plain Greek yogurt in the fridge that I needed to use up soon so I
decided to use that. These came out so
tender, juicy and flavorful and the “breading” stayed on perfectly. I was so impressed by this method, I will
surely be adding this to my arsenal.
If you try this recipe, let me know how you liked by leaving
a comment!
INGREDIENTS:
1 ½ to 2 cups Cheez-It or like brand crackers (could use
reduced fat too!)
Black pepper, to taste
1 ¼ pounds boneless, skinless chicken breast, cut into
strips
½ cup plain, nonfat Greek yogurt
2 to 3 tablespoons shredded cheddar cheese
DIRECTIONS:
1. Preheat
oven to 375 degrees and spray a foil-covered baking sheet with cooking spray.
2. Crush the
Cheez-It crackers and mix in pepper.
Place mixture in bowl.
3. In another
bowl, mix the Greek yogurt and the shredded cheddar cheese.
4. Working
with one chicken strip at a time, first roll strip in yogurt and cheese mixture
until it is evenly covered. Next roll
the strip in the Cheez-It mixture and place it on the baking sheet. Repeat with the remaining chicken strips.
5. Bake in
the preheated oven for 18 to 20 minutes or until chicken is no longer pink.
6. ENJOY!
NUTRITION FACTS
(APPROX.): 5 Servings;
Calories: 215.4; Total Fat: 6.7 g; Cholesterol: 71.9 mg; Sodium: 168.7 mg; Potassium: 233.8 mg; Total Carbohydrate: 7.8 g; Fiber: 0.3 g; Sugar: 1.0 g; and Protein: 29.3 g.
