Chicken Strips
in Croissants
- 4 broiler-fryer boneless,
skinless chicken breast halves, cut in thin strips
1/2 cup bottled fat-free red wine vinegar salad dressing
1/4 cup low sodium soy sauce
1 clove garlic, minced
1 cup alfalfa sprouts
4 large croissants, split, warmed
- In small saucepan, place
salad dressing, soy sauce and garlic; bring to a boil over high
temperature. Add chicken and let sit 10 minutes. Then pour off
all sauce and return it to small saucepan; boil about 4 minutes.
- Place 10-inch heavy frypan
over medium high temperature and heat about 2 minutes; spray
with vegetable cooking spray. Add chicken strips in single layer;
cook 2 minutes without stirring. Turn chicken and cook 4 minutes
more, stirring occasionally.
- To assemble sandwiches,
place 1/4 of the strips in each croissant; spoon 1 tablespoon
sauce over chicken and top with 1/4 cup alfalfa sprouts.
Makes 4 servings.
Note: To serve as hors
d'oeuvres, use mini-croissants. Chicken strips are also delicious
added to salad.
Nutritional Information
Per Serving:
Calories: 559
Protein: 34.8 grams
Total Fat: 27.4 grams
Saturated Fat: 16.39 grams
Carbohydrates: 40.8 grams
Cholesterol: 138 milligrams
Sodium: 1556 milligrams
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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