Crusty Chicken Littles Appetizers
4 boneless, skinless chicken breast halves
3 tablespoons Kikkoman Lite Soy Sauce
1/2 teaspoon finely grated fresh lemon peel
1/4 teaspoon dried Italian herbs, crumbled
2 tablespoons vegetable oil
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon medium-ground black pepper
Ketchup or ranch salad dressing (optional)
Remove fillets from chicken; cut chicken diagonally into 1/2-inch wide strips.
Coat chicken strips and fillets with lite soy sauce, lemon peel and herb; let
stand 15 minutes. Meanwhile, oil bottom of large shallow, baking pan. Beat egg
in small bowl and mix cornmeal, flour and pepper in shallow dish. Dip chicken
into egg and coat with cornmeal mixture; place in single layer in oiled pan.
Bake in 400ºF. oven 5 minutes. Turn chicken over; bake 10 minutes longer, or
until chicken is no longer pink in center. Serve with ketchup or ranch salad
dressing, if desired.
Yield: 6 servings