Fiery Cornmeal Chicken Strips

Course : Chicken
Serves: 8
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1 package thf fresh tenderloins of chicken breasts
2 tablespoons butter or margarine -- melted
2 teaspoons hot pepper sauce
1 teaspoon cider vinegar
2/3 cup yellow cornmeal
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 bottle light ranch or bleu cheese dressing -- optional

Preparation / Directions:

Preheat oven to 400 degrees. Rinse chicken with cold water and pat dry with paper towels. In medium bowl, blend melted butter, hot pepper sauce and vinegar. On plate, blend cornmeal, cayenne and salt. Add chicken to butter mixture; toss to coat evenly. Dip chicken in cornmeal to coat. Place coated chicken on a baking sheet. Bake at 400 degrees 9 to 11 minutes or until chicken is done. Serve with dressing, assorted fruit and bakery rolls, if desired. Refrigerate leftovers.


Nutritional Information:

68 Calories (kcal); 3g Total Fat; (40% calories from fat); 1g Protein; 9g Carbohydrate; 8mg Cholesterol; 194mg Sodium

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