Chicken Fingers

January 23, 2014

100 grams of chicken cut into long thin strips
Melba toast crushed (optional)
2 tablespoons lemon juice
1 tablespoon Bragg’s liquid aminos
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon thyme
Pinch of fresh or dried rosemary
1 teaspoon fresh chopped parsley
Salt and pepper to taste

Marinate chicken strips in lemon juice and salt. Coat chicken strips with Melba crumbs. Fry in frying pan until lightly browned and cooked thoroughly. Toss with hot sauce and black pepper to taste. Garnish with parsley .

Nutritions

Calories
38

Sodium
8mg
0% DV

Fat
2g
4% DV

Protein
1g
3% DV

Carbs
0.6g
0% DV

Fiber
0.1g
0% DV