Spicy Chicken Strips
|Skinless boneless chicken breast halves||16 Ounce (4 In Number, 4 Ounce Each)|
|Plain non-fat yogurt||8 Ounce (1 Carton)|
|Lemon juice||2 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Crushed unsalted tortilla rounds||1 Cup (16 tbs)|
|Vegetable cooking spray||1|
|Finely shredded iceberg lettuce||2 Cup (32 tbs)|
Cut chicken into 1-inch strips,- set aside.
Combine yogurt and next 4 ingredients in a medium bowl; stir well.
Add chicken strips, and toss to coat.
Cover and marinate in refrigerator 8 hours, stirring occasionally.
Remove chicken from marinade, and roll in tortilla crumbs to coat.
Place on a baking sheet that has been coated with cooking spray.
Bake at 350° for 35 minutes, or until lightly browned and crisp.
Line serving platter with shredded lettuce.