Parmesan Chicken Fingers

1/3 cup buttermilk - or 1/3 cup skim milk + 2 teaspoons vinegar

1 clove garlic - chopped

4 boneless skinless chicken breast halves-cut in 1/2" strips

20 nonfat saltine crackers - crushed

1 teaspoon paprika - 1/2" cubes

1/2 teaspoon salt

2 tablespoons grated parmesan cheese

Stir together buttermilk and garlic in a large bowl. Add chicken; toss until evenly coated. Refrigerate 30 minutes.

Heat oven to 450° F.

Prepare coating: Combine cracker crumbs, paprika, salt, and 1 tablespoon Parmesan in a pie plate.

Line a baking sheet with aluminum foil; coat with a nonstick cooking spray.

Drain chicken; dip in coating, tossing to coat. Arrange on a baking sheet. Sprinkle with 1 tablespoon Parmesan.

Bake chicken in heated 450° F. oven 8-10 minutes or until cooked through.

Serves 4.

Per serving: 250 Calories (kcal); 3g Total Fat; (10% calories from fat); 32g Protein; 22g Carbohydrate; 71mg Cholesterol; 570mg Sodium Food Exchanges: 1 1/2 Grain Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

WW Points: 5 pt.