- Remove fillets from chicken; cut chicken diagonally into 1/2-inch wide strips.
- Coat chicken strips and fillets with less sodium 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.
Crusty Chicken Littles
ingredients
4 boneless, skinless chicken breast halves
3 tablespoons Kikkoman Less Sodium Soy Sauce
1/2 teaspoon finely grated fresh lemon peel
1/4 teaspoon dried Italian herbs, crumbled
2 tablespoons vegetable oil
1 egg
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon medium-ground black pepper
Ketchup or ranch salad dressing (optional)
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
