 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
I found this recipe in the weekly circular of our local newspaper. It's crispy, crunchy, and low in fat. Ingredients:
1/4 cup flour |
1 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 lb chicken breast, boneless, skinless, cut into 2-inch pieces |
1/4 cup nonfat milk |
1/2 cup plain dried breadcrumbs |
olive oil flavored cooking spray |
3 tablespoons honey |
3 tablespoons dijon mustard |
2 tablespoons light mayonnaise |
1/2 cup plain yogurt |
1 tablespoon dijon mustard |
2 teaspoons lemon juice |
1 tablespoon chopped fresh dill (3/4 tsp dried) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 400°F Line a large baking sheet with parchment paper.
2. In a bowl, combine flour, onion, garlic, salt, and pepper. Toss chicken with flour mixture.
3. Pour milk into a shallow bowl. Dip chicken into milk.
4. Pour bread crumbs onto a large bowl. Roll chicken in crumbs.
5. Arrange chicken on baking sheet; spritz with cooking spray. Bake 20 minutes or until thoroughly cooked. Serve nuggets with ketchup or a sauce of your choosing.
6. NOTE: The recipe calls for breast, but I don't see why you couldn't substitute boneless thighs.
7. To make sauces: mix together ingreadients and refrigerate until ready to serve.
|
|