Recipe and Photo by: Better Homes and Gardens
Chicken breasts are baked, not fried, in this crispy chicken nugget recipe.
low-fat mayonnaise dressing or salad dressing
pound boneless skinless chicken breasts
teaspoon dried parsley flakes
teaspoon poultry seasoning
whole wheat or regular rich round crackers, finely crushed (1 1/4 cups)
1. For honey-mustard dip, in a small bowl, stir together mayonnaise dressing, mustard, and honey. Cover and chill until serving time.
2. Cut chicken into 1-1/2-inch pieces. In a plastic bag combine flour, parsley flakes, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
3. In a bowl stir together egg and milk. Place crushed crackers in another bowl. Dip coated chicken pieces, a few at a time, into the egg mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink.
4. Serve with cold or warm honey-mustard dip. To warm dip, cover with waxed paper and microwave on 100-percent power (high) for 30 seconds or until heated through. (Or, transfer dip to a small saucepan; heat and stir over low heat.) Makes 4 servings.
nutritional info per serving
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