Low-Fat Parmesan Chicken Fingers

• 13 cup skim milk
• 1 garlic clove, chopped
• 4 boneless skinless chicken breast halves (cut in 1/2-inch strips)
• 20 saltine crackers, crushed (fat-free)
• 1 teaspoon paprika, 1/2-inch cubes
• 12 teaspoon salt
• 2 tablespoons parmesan cheese, grated

1. Stir together skim milk and garlic in a large bowl.
2. Add chicken; toss until evenly coated.
3. Refrigerate 30 minutes.
4. Heat oven to 450 degrees.
5. Prepare coating, combine cracker crumbs, paprika, salt, and 1 tablespoon parmesan in a pie plate.
6. Line a baking sheet with aluminum foil; coat with a nonstick cooking spray.
7. Drain chicken; dip in coating, tossing to coat.
8. Arrange on a baking sheet.
9. Sprinkle with 1 tablespoon parmesan.
10. Bake chicken in heated 450 degree oven for 8 to 10 minutes or until cooked through.

milk, garlic, chicken breast halves, crackers, paprika, salt, parmesan cheese

Taken from www.food.com/recipe/low-fat-parmesan-chicken-fingers-168135 (may not work)