Quickly 'cook-marinated' in an Asian-style marinade, chicken strips are sautéed and served in croissants topped with alfalfa sprouts.

Chicken Strips in Croissants

4 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

1. 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.
2. 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.
3. 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.

Recipe provided courtesy of the National Chicken Council. Used with permission.