Chicken Nuggets made with boneless skinless chicken breasts seasoned with salt, pepper and your choice of barbecue sauce or Dijon and honey mustard BBQ sauce. Dipped in egg and bread crumbs and baked, not fried.
4 to 5 skinless, boneless chicken breasts (1 pound, cut into 24 pieces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten, or 1/4 cup egg substitute
1/2 cup bread crumbs
1/3 cup prepared honey mustard barbecue sauce
Preheat the oven to 350 degrees. Prepare a cookie sheet with non-stick pan spray.
Sprinkle the nugget with salt and pepper. Dip them in egg, then in bread crumbs. Place on the cookie sheet.
Bake for 15 minutes; turn them and bake 5 minutes longer, to a light golden brown.
Serve hot with barbecue sauce for dipping.
Recipe makes 4 servings
Serving Size: 6 nuggets plus 1 rounded tablespoon of sauce
Calories: 220; Fat: >5g; Cholesterol: 122mg; Sodium: 649mg; Carbohydrates: 12g; Protein: 29g; Fiber: 1g;
Exchanges: 1 Starch, 4 Very Lean Meat
Honey-Mustard Chicken Nuggets (From Wings)
Chicken wings in a coating of spicy brown mustard, honey, bread crumbs and Hungarian paprika. Baked to a nice crispy crunch.
2 tablespoons spicy brown mustard or prepared mustard with horseradish
1 tablespoon plus 1-teaspoon honey
1/3 cup plain dry bread crumbs
1-1/2 pounds chicken drumettes (about 16 pieces)
1/4 teaspoon Hungarian paprika
Preheat the oven to 375-degrees. Spray a cookie sheet with nonstick spray.
Combine the mustard and honey in a small bowl. Place the bread crumbs in a separate shallow bowl. Brush each wing sections with the mustard mixture. Roll each in bread crumbs; shake off the excess.
Place the wings on the cookie sheet and sprinkle with paprika, if desired. Bake the wings 30 minutes, or until crisp. Serve warm.
Recipe makes 8 servings
Calories:: 129; Fat: 7g; Cholesterol: 29mg; Sodium: 113mg; Carbohydrates: 6g; Fiber: 0g; Sugars: 3g; Protein: 10g
Diabetic Exchanges: 1/2 Starch, 1 Medium-Fat Meat
Honey-Mustard Chicken Nuggets II (From Breasts)
Honey mustard chicken nuggets use skinless boneless chicken breast halves rolled in a cheese, Dijon and honey flavored coating.
4 4-ounce boneless, skinless chicken breasts halves
1-2/3 cup finely crushed corn flakes
1/3 cup grated Parmesan cheese
1/8 teaspoon black pepper
2/3 cup Dijon and honey marinade (from a 12-ounce bottle)
Preheat oven to 400-degrees. Line a 15- x 10- x 1-inch jelly-roll pan with aluminum foil. Coat foil with cooking spray. Cut chicken into 1-inch pieces.
Combine crushed corn flakes, Parmesan and pepper in a medium bowl; mix well. Pour marinade into a small bowl. Dip chicken pieces in marinade; coat with corn flake mixture. Place in single layer in prepared pan. Bake chicken nuggets until golden and no longer pink in the center, 16-18 minutes.
Since small chunks of chicken can't be tested reliably with a meat thermometer, cut open one of the biggest chicken nuggets to make sure the chicken is cooked all the way through. Recipe makes eight servings.