Thursday, April 7, 2011

Chicken Nuggets...for real this time...

Here is the recipe I was too lazy to write about was a long day and a long macaroni post!  I used Corn Chex as breading this time...which are gluten free, by the way...but next time I think I will just use plain bread crumbs or Panko.  The Corn Chex provided lots of crunch, which I love, but the flavor kinda took over.  I left the extra salt out of this was only 1/2 teaspoon, but considering that you should only have about 1 tsp of salt per day, and we were eating these with mac & cheese (cheese is notoriously high in salt) I thought it best to skip out on that extra seasoning.  Plus, I didn't have garlic powder, so I used garlic salt...which obviously adds more salt.  Any little bit helps.....


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 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!


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