Chicken Nuggets I
4 Servings, about 3 ounces each
Preparation Time:15 Minutes
1.Remove skin and bone; cut thighs into bite-sized pieces.
2. Place cornflakes in plastic bag and crush by using a rolling pin.
3. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.
4. Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.
Conventional Method
1. Preheat oven to 400 F. Lightly grease a cooking sheet.
2. Place chicken pieces on cooking sheet so they are not touching.
3. Bake until golden brown, about 12 to 14 minutes.
Microwave Method:
1. Lightly grease an 8- by 12-inch baking dish.
2. Place chicken pieces on baking dish so they are not touching. Cover with waxed paper and cook on high.
3. Rotate chicken every 2 to 3 minutes. Cook until tender, about 6 to 8 minutes. Note:
To remove bone from chicken thighs:
1. Place chicken on cutting board. Remove skin from thighs.
2. Turn chicken thighs over.
3. Cut around bone and remove it.
Per Serving:
Calories 175
Total fat 8 grams
Saturated fat 2 grams
Cholesterol 67 milligrams
Sodium 127 milligrams
Chicken Nuggets II
Yield: 6 servings
Preheat the oven to 350 degrees F. Combine all ingredients except chicken and oil in a plastic bag. Place chicken cubes in the bag and shake well.
Place the cubes on a nonstick cookie sheet. Drizzle olive oil over the cubes, or mist lightly with olive oil from a spray bottle. Bake the cubes for about 10 minutes until chicken is cooked through and tender. Serve cold.
Nutritional Information Per Serving (3 ounces): Calories: 239, Fat: 7 g, Cholesterol: 71 mg, Sodium: 275 mg, Carbs: 13 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 29 g
Diabetic Exchanges: 1 Starch, 4 Very Lean Meat, 1/2 Monounsaturated Fat
By Terri P. NV
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