Tuesday, July 3, 2007

BBQ Chicken Fingers

1/4 cup KRAFT 100% Grated Parmesan Cheese
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper (cayenne)
1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup sugar-free barbecue sauce
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese
1 bag (6 oz.) baby spinach leaves (about 7 cups)

PREHEAT oven to 400°F. Mix Parmesan cheese and seasonings. Add to chicken in large bowl; toss to coat. Place in shallow baking pan.
BAKE 10 to 15 min. or until chicken is cooked through. Drizzle with barbecue sauce; sprinkle with shredded cheese. Bake an additional 5 min. or until cheese is melted.
SERVE over spinach.

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