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These tasty chicken bits have a nice crust that you'd swear is breadedbut it's not! They're great for a buffet, picnic, or main entréehot or cold. Spice them up with smoked paprika or chipotle sauce in place of the tarragon.
24 chicken tenders or 6 skinless chicken breast halves, cut into 4 strips each.
2 cups mayonnaise, regular or low-fat
1 tablespoon dried tarragon
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon pepper
1 tablespoon fresh lemon juice
Parmesan cheese, grated as desired mixed with mayonnaise and to sprinkle on top.
Set chicken aside. Mix the remaining ingredients together. Add the chicken strips and mix well to coat them. Marinate the chicken at room temperature 1 hour or up to 4 hours in the refrigerator. Return to room temperature before cooking.
Preheat the oven to 350 degree F. Arrange the coated chicken strips on a foil-covered baking sheet. Sprinkle with Parmesan cheese if desired. Bake the chicken 20-30 minutes, turning once, or until it's crusty and golden brown.
Per Serving: 1.6 grams carbohydrates plus 1 gram fiber
20 grams protein
Fat content varies depending on regular or low-fat version of mayonnaise used.
For more great recipes checkout the Muscle Cookbook
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