Recipes

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Ingredients

4 skinless, boneless chicken breast halves
2/3 cup water
1/3 cup oil
1 T. lemon juice (1/2 lemon, juiced)
2 tsp. celery salt
2 tsp. Italian salad dressing
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 cup dry bread crumbs
4 T. (1/2 stick) milk-free margarine, melted

Directions

Cut chicken crosswise into 1/2-inch strips. In large bowl, combine water, oil, lemon juice, celery salt, salad dressing, salt, pepper, and garlic to make a marinade. Mix well. Add chicken to mixture, coat well, and cover. Refrigerate a few hours or overnight.

Preheat oven to 350°. Lightly grease a 15x10-inch baking sheet. Set aside. Place bread crumbs in medium bowl. Remove chicken strips from marinade. Roll in crumbs, coating evenly. Arrange in single layer in prepared pan. Spoon margarine evenly over chicken. Bake 18 to 25 minutes or until chicken is golden brown.

Note: Crushed corn or rice cereal may be used instead of bread crumbs.

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