3-4 Cups Corn Chex (crushed)
1/2 cup Parmesan Cheese
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/4 teaspoon garlic salt
3 tablespoons light butter, melted (I personally use Land O Lakes Light Butter ... half the fat)
1 tablespoon skim milk
1 lb chicken breast cut into "nugget sizes"
Once the cereal is crushed into bread crumb consistency, combine with Parmesan cheese, seasoned salt, paprika & garlic salt in mixing bowl and mix well.
Combine melted butter and skim milk in separate mixing bowl.
Dip nuggets into butter mixture, then into dry mix. Place on foil lined baking sheet.
Bake at 350 for about 20 minutes. Turning over half way through.
I baked the mac & cheese, nuggets and asparagus all together at 250 for 20 minutes so everything was done at the same time...so efficient...or coincidence, more likely!
Roasted Asparagus: drizzle with olive oil, season with salt & pepper. Bake.
In totally unrelated news...check out the guest blog post I did on my friend Emily's website!