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Crispy Crunchy Chicken Nuggets

1¾ c. seasoned crumb stuffing mix, crushed

¼ c. grated Parmesan cheese

3 T. lowfat margarine, melted

¼ c. lowfat buttermilk

¼ t. black pepper

1 lb. boneless, skinless chicken breasts

Preheat the oven to 450°F. In a self-sealing plastic bag, combine the crushed stuffing mix and Parmesan cheese. In a small bowl stir together the margarine, buttermilk, and black pepper and set aside.

Rinse the chicken breasts and pat dry. On a cutting board with a sharp knife, cut each chicken breast into 8 equal pieces. Dip a piece of chicken in the buttermilk mixture, allowing any excess liquid to drain off. Place the piece of chicken in the resealable plastic bag with the crumb mixture. Repeat this process with 2 more pieces of chicken. Seal the plastic bag and shake to coat the chicken evenly with the crumbs. Place the coated pieces on an ungreased baking sheet and repeat with the rest of the chicken.

Place the nuggets into the oven and bake for 4 minutes, until lightly crispy. Remove the baking sheet, turn each nugget with tongs and bake for an additional 4 to 5 minutes until the nuggets are a golden brown and cooked completely through with no pink remaining. Place the nuggets on a plate and serve immediately. These may be served with a lowfat dip if desired. Makes 4 servings, 4 nuggets per serving.

Nutritional Information

Per serving

Calories: 329

Total Fat: 13g

Saturated Fat: 4g

% Calories from Fat: 37

Carbohydrates: 17g

Protein: 32g

Cholesterol: 69mg

Sodium: 740mg

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