Evening Edge
What’s For Dinner?
DEL.ICIO.USWitches' Fingers
Be the first to rate this recipe!
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Low fat: 
Make your children eat dinner before going trick-or-treating so they will be less likely to stuff themselves with candy. Here's a dish that's fun and fits right in with the theme of the night.
Serve the chicken strips on a bed of rice. For added flavor, use Italian-seasoned bread crumbs.
-- Chris Rosenbloom, for the Journal-Constitution
Hands on time: 10 minutes Total time: 20 minutes Serves: 4
Ingredients:
-
2 boneless, skinless chicken breasts
1 cup all-purpose flour
2 egg whites, beaten
1 cup dried bread crumbs
1 (6-ounce) can black olives, pitted and drained
Instructions:
Preheat the broiler. Spray a baking sheet with nonstick spray. Slice the chicken breasts into strips about the width of one finger (don't worry about cutting them straight; the more crooked the better).
In separate bowls, place the flour, egg whites and bread crumbs. Dust the chicken strips with flour, dip them into egg whites and roll them in bread crumbs.
Place the strips on the baking sheet and broil for about 5 minutes on each side, or until golden and cooked through. To make the witch's fingernails, cut the olives in half lengthwise. Trim the halves into pointy shapes and place on top of the chicken strips.
-- Adapted from "The American Dietetic Association Guide to Healthy Eating for Kids" by Jodie Shield and Mary Catherine Mullen (John Wiley, $14.95)
In separate bowls, place the flour, egg whites and bread crumbs. Dust the chicken strips with flour, dip them into egg whites and roll them in bread crumbs.
Place the strips on the baking sheet and broil for about 5 minutes on each side, or until golden and cooked through. To make the witch's fingernails, cut the olives in half lengthwise. Trim the halves into pointy shapes and place on top of the chicken strips.
-- Adapted from "The American Dietetic Association Guide to Healthy Eating for Kids" by Jodie Shield and Mary Catherine Mullen (John Wiley, $14.95)
Nutrition:
Per serving: 239 calories (percent of calories from fat, 17), 31 grams protein, 17 grams carbohydrates, 1 gram fiber, 4 grams fat (1 gram saturated), 66 milligrams cholesterol, 403 milligrams sodium.
More recipes like this:
Recipes in the same category:Atlanta recipes