- Mix with a Kick
- Crispy Crunchy Chicken Nuggets
- Fresh Vegetable Avocado Dip
- Spicy Asian Meatballs
- Orange-Sesame Sauce
- Super-Quick Pizza
- Hummus
- Baked Pita Triangles
- Jumbo Shrimp Platter with Zesty Cocktail Sauce
- Jumbo Shrimp Platter
- Curried Turkey Lettuce Roll-ups
- Mango Salsa Fresca
- Caliente Corn Chips
- Belgian Endive Canapés
- California Quesadillas
- Hot Pepper Shooters
This chapter is from the book
This chapter is from the book
This chapter is from the book
Crispy Crunchy Chicken Nuggets
1¾ c. seasoned crumb stuffing mix, crushed
¼ c. grated Parmesan cheese
3 T. lowfat margarine, melted
¼ c. lowfat buttermilk
¼ t. black pepper
1 lb. boneless, skinless chicken breasts
Preheat the oven to 450°F. In a self-sealing plastic bag, combine the crushed stuffing mix and Parmesan cheese. In a small bowl stir together the margarine, buttermilk, and black pepper and set aside.
Rinse the chicken breasts and pat dry. On a cutting board with a sharp knife, cut each chicken breast into 8 equal pieces. Dip a piece of chicken in the buttermilk mixture, allowing any excess liquid to drain off. Place the piece of chicken in the resealable plastic bag with the crumb mixture. Repeat this process with 2 more pieces of chicken. Seal the plastic bag and shake to coat the chicken evenly with the crumbs. Place the coated pieces on an ungreased baking sheet and repeat with the rest of the chicken.
Place the nuggets into the oven and bake for 4 minutes, until lightly crispy. Remove the baking sheet, turn each nugget with tongs and bake for an additional 4 to 5 minutes until the nuggets are a golden brown and cooked completely through with no pink remaining. Place the nuggets on a plate and serve immediately. These may be served with a lowfat dip if desired. Makes 4 servings, 4 nuggets per serving.
Nutritional Information
Per serving
Calories: 329
Total Fat: 13g
Saturated Fat: 4g
% Calories from Fat: 37
Carbohydrates: 17g
Protein: 32g
Cholesterol: 69mg
Sodium: 740mg