Poultry: Chicken Nuggets
Source of Recipe
unknown
List of Ingredients
1 Pound chicken -- deboned and skinned
1/4 Cup flour
1 Teaspoon parsley flakes
1/2 Teaspoon tarragon
1/2 Teaspoon sage
1/4 Teaspoon salt
1 Dash pepper
1 egg beaten OR 1/4 cup egg substitute
2 Tablespoons milk
30 crackers -- finely crushed
Recipe
Rinse chicken and pat dry with paper towels. Cut the pieces in 1 inch
pieces. Combine the flour, parsley, seasonings thoroughly and put in a
small ziploc bag. Add chicken pieces, a few at a time to flour mixture.
Close
bag and shake pieces to coat them. Combine milk and egg in a small bowl.
Put
crushed crackers in another bowl. Dip the flour coated pieces, 1/4 at a
time, in the egg/milk mixture and then roll them in the crackers. Place
coated chicken pieces in a single layer on a large ungreased baking
sheet.
Bake in a 400 degree oven for 10 - 12 minutes until pieces are no longer
pink and the juice runs clear. DEB'S VARIATIONS: add cayenne pepper,
oregano, curry or chinese 5 spice to the flour mixture instead of
tarragon
and sage. I like to pound the chicken breasts flat and cut with cookie
cutters into fun shapes. FREEZE: on clean baking sheet. Remove to a
ziploc
bag. SERVING: Remove what is needed and nuke for 30 seconds or bake at
400
for 5 minutes. YIELD: About 32 nuggets!
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