Perfect light snack with baked fries rather than frying them. A honey mustard sauce on the side is optional and a quick recipe to make it! I'm thinking this post might should be Little Words Wednesday!
Ingredients:
8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon
Honey Mustard Sauce:
1 tbsp. Dijon mustard
1-1/2 tsp. honey
Preheat oven to 475 degrees F.
Beat egg and mix with chicken bouillon. Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and roll in breadcrumb mixture; place on large cookie sheet. Spray with olive oil. Bake 15 minutes. Serve with a summer salad.
Optional: combine honey with mustard and set aside to dip the nuggets into.
8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon
Honey Mustard Sauce:
1 tbsp. Dijon mustard
1-1/2 tsp. honey
Preheat oven to 475 degrees F.
Beat egg and mix with chicken bouillon. Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and roll in breadcrumb mixture; place on large cookie sheet. Spray with olive oil. Bake 15 minutes. Serve with a summer salad.
Optional: combine honey with mustard and set aside to dip the nuggets into.
The kids are going to love this one. They have been very fussy over us serving these up, I think they just like home made food more. Good taste I guess. Thanks
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