I adapted this recipe from Weight Watchers' Oven Fried Paprika Chicken Cutlets. I made chicken strips instead because I knew my kids would love them. They're a bit more work because you have to dip so many pieces but they were a hit! The original points value was 5 but I found I needed a few more crackers to get all my chicken pieces coated, so for my recipe, the value is 6 PointsPlus per serving.
4 servings (4 chicken strips)
(Per serving : 6 PointsPlus)
16oz skinless, boneless chicken breast (cut into 16 strips, or 4 thin cutlets)
1/2 cup fat free plain yogurt
4 teaspoons sweet paprika, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
20 salted saltine crackers
2 tablespoons chopped fresh parsley
Preheat your oven broiler and place the rack on the top. Line a large baking sheet with parchment and spray lightly with cooking spray.
Pound your chicken strips or cutlets to get them to about 1/4" thick. You could probably just use 16 chicken tenders, but they're a bit more expensive to buy.
Combine the yogurt with 1 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place the crackers, 3 teaspoons paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor, and pulse a few times until the mixture turns into crumbs. They don't have to be perfect. Dump into another dish.
Dip each chicken piece in the yogurt mixture and then coat with crumb mixture. Place on the lined sheet and bake for 4 minutes under the broiler. Flip the chicken pieces over and broil for another 4 minutes or until the chicken is crispy and cooked through.
Sprinkle some parsley on top and garnish with lemon wedges. I served mine with hot sauce and my girls got ketchup. The next day I made a tortilla and put some Pineapple Salsa on it.