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Ingredientes
- 10 ounce. chicken cutlets, cut in 12 equal strips
- 2 tbsp. low fat buttermilk
- 1/3 c. plus 2 teaspoon seasoned dry bread crumbs
- 2 teaspoon vegetable oil
- 1/4 c. Weight Watchers plain non fat yogurt
- 2 tbsp. light lowfat sour cream
- 1 tbsp. plus 1 teaspoon light mayonnaise
- 1 tbsp. Dijon style mustard
- 1 teaspoon each warm mustard and honey
Direcciones
- Preheat oven to 450 degrees. In medium mixing bowl, combine chicken and buttermilk and turn to coat. On sheet of wax paper combine bread crumbs and oil and using a fork mix till thoroughly combined. Dredge chicken in a single layer on non stick baking sheet to bake turning once till chicken is lightly browned, 10 to 15 min. Prepare dip: combine all other ingredients, stirring till thoroughly combined. Makes 4 servings. Exchanges: 1 fat, 2 proteins, 1/2 bread, 20 opt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 145 | 60% |
| Total Fat 16.27g | 20% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.06g | |
| Cholesterol 43mg | 14% |
| Sodium 224mg | 9% |
| Potassium 168mg | 5% |
| Total Carbs 12.0g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.37g | 2% |
| Protein 11.83g | 19% |
