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Source: America's Favorite Food Associations

Chicken Strips in Croissants
Try this as an appetizer using mini-croissants!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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4 broiler-fryer chicken breasts, boneless, skinless,halves, cut in thin strips
1/2 cup fat-free red wine vinegar salad dressing, bottled
1/4 cup soy sauce, low sodium
1 clove garlic, minced
1 cup alfalfa sprouts
4 large croissants, split, warmed

In small saucepan, place salad dressing, soy sauce and garlic; bring to a boil over high temperature. Add chicken and let sit 10 minutes. Then pour off all sauce and return it to small saucepan; boil about 4 minutes. Place 10-inch heavy frypan over medium high temperature and heat about 2 minutes; spray with vegetable cooking spray. Add chicken strips in single layer; cook 2 minutes without stirring. Turn chicken and cook 4 minutes more, stirring occasionally. To assemble sandwiches, place 1/4 of the strips in each croissant; spoon 1 tablespoon sauce over chicken and top with 1/4 alfalfa sprouts.

Note: To serve as d'oeuvres, use mini-croissants. Chicken strips are also delicious added to salad.

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