Tuesday, April 27, 2010

Japanese Breaded Chicken

12 oz chicken tenderloins
1/2 Panko (Japanese style) bread crumbs
seasoning salt

1/2 cup splenda
1/4 cup vinegar (I use white rice vinegar)
1 1/2 tbsp soy sauce
1/4 tsp salt
2 tsp water
1 tsp cornstarch

1. Place chicken in a gallon sized ziploc bag and season with salt. Pour in bread crumbs, seal and shake until chicken is coated. Placed on a sprayed baking dish and bake at 350 for 12-14 minutes or until cooked through.
2. Mix the first 4 sauce ingredients in a small sauce pan and heat to boiling. Mix corn starch and water in a bowl. Add to saucepan and cook, stirring constantly, for a couple minutes until sauce is thickened.

Makes 3 servings

(chicken only, the sauce is about 10 calories/serving if made with splenda)
Calories 127
Fat 1g
Cholesterol 65mg
Sodium 328
Potassium 65mg
Carbs 10g
Protein 22g

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