Chicken Fingers a la Ritz

1 pound boneless, skinless chicken breasts

1 cup Ritz crackers

3 tablespoons grated parmesan cheese

½ teaspoon onion powder

¼ teaspoon pepper

½ teaspoon salt

¼ cup canola oil

1 lemon (optional)

Heat oven to 400 degrees. Line a cookie sheet with parchment paper.

Slice the chicken into strips (6-8 strips per double chicken breast).

Place crackers in a heavy, zippered plastic bag and crush them to fine crumbs with a rolling pin. Add cheese and seasonings and shake the bag to mix.

Put the oil in a bowl; dip the chicken in it. One at a time, put the chicken strips in the bag, seal and shake to coat with crumbs.

Place chicken on prepared cookie sheet and bake 30-35 minutes until brown (cooking time depends upon thickness of chicken). Squeeze lemon over chicken, if desired, and serve.

Serves four.

Margo Rudman Gold