Instructions: 3/4 C no-fat saltine cracker crumbs
1 t paprika
1/2 t salt
2 T grated Parmesan

Stir together buttermilk, garlic and red-pepper seasoning in large bowl.

Add chicken; toss until evenly coated. Refrigerate for 30 minutes. Prepare coating; combine cracker crumbs, paprika, salt and 1 T parmesan cheese in pie plate. Line baking sheet with aluminum foil; coat with nonstick spray.

Drain chicken; dip in coating, tossing to coat. Arrange on baking sheet.

Sprinkle with remaining Parmesan. (Can be frozen up to 1 month ahead.

Freeze chicken on baking sheet, then place in freezer food-storage bag and seal.) To serve: bake chicken in preheated 450 degree oven for 8 to 10 minutes or until no longer pink in center. To bake frozen: Bake in preheated 450 degree oven for 12 minutes or until no longer pink in center.

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