 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Buttery crumb coated chicken bits dipped in a sour cream mustard sauce. Land-O-Lakes Cookbook. Ingredients:
1 cup corn flake crumbs |
1 1/2 teaspoons oregano leaves |
1 1/2 teaspoons thyme leaves |
2 whole chicken breasts, skinned, cut into 1-inch pieces |
1/2 cup butter or 1/2 cup margarine, melted |
salt, to taste |
black pepper, to taste |
1 cup sour cream |
2 tablespoons country-style dijon mustard |
1 tablespoon milk |
Directions:
1. heat oven to 425*F.
2. in small bowl stir together corn flakes crumbs, oregano and thyme.
3. dip chicken pieces in melted butter, then coat with crumb mixture.
4. place chicken 1/1 inch apart on a 15x10x1 jelly roll pan.
5. bake for 10 to 15 minutes or until fork tender and crisp.
6. meanwhile, in small bowl stir together all sauce ingredients.
7. serve nuggets with sauce.
|
|