Quickly ‘cook-marinated’ in an Asian-stylemarinade, chicken strips are saut ed and served in croissantstopped with alfalfa sprouts.
Recipe: Chicken Strips inCroissants
4 boneless, skinless chicken breast halves,cut in thin strips
1/2 cup bottled fat-free red wine vinegar salad dressing
1/4 cup low sodium soy sauce
1 clove garlic, minced
1 cup alfalfa sprouts
4 large croissants, split, warmed
Makes 4 servings.
Note: To serve as hors d’oeuvres, use mini-croissants.Chicken strips are also delicious added to salad.
Recipe provided courtesy of the NationalChicken Council. Used with permission.
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