Lemon Chicken Strips

1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
1/2 cup Splenda® No Calorie Sweetener, Granulated
1/2 cup lemon juice
1 1/2 teaspoons curry powder

Preheat oven to 400°F (200°C).

In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15×10-inch jelly roll pan.

Bake in preheated oven for 15 minutes, turning once.

In a small saucepan over medium-low heat, stir together Splenda® Granulated Sweetener, lemon juice, and curry powder, stirring until sweetener dissolves, about 5 minutes.

Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Serves: 4

OXO Good Grips Non-Stick Pro Jelly Roll Pan, 10″ x 15″

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