8 oz. chicken breasts cubed
4 Tbsp. pickle juice
32 Nut Thins finely crushed or rice crackers
1 tsp Celtic sea salt
1/2 tsp black pepper
1/4 cup Frank's RedHot sauce
Preheat oven to 375°F.
Marinate chicken in pickle juice, about 10 minutes. In a shallow dish, mix together cracker crumbs, salt and pepper.
Coat each piece of chicken with cracker crumbs and place on a parchment-lined baking sheet.
Bake 30 minutes or until cooked through.
Toss with Frank's RedHot sauce.
1 serving = 4 oz protein, 1 daily allotment of crackers
Serve with celery sticks and Ranch Dressing.