Crispy Chicken Nuggets with Honey-Mustard Dip
Recipe from
Better Homes and Gardens
These crispy chicken nuggets are baked, not fried, so they are much lower in fat than the typical restaurant version.
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Ingredients
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1/2 cuplow-fat mayonnaise dressing or salad dressingsee savings
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4 teaspoonsDijon-style mustardsee savings
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1 tablespoonhoneysee savings
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1 poundskinless, boneless chicken breast halvessee savings
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1/4 cupall-purpose floursee savings
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1 teaspoondried parsley flakessee savings
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1/2 teaspoonpoultry seasoningsee savings
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1/8 teaspoonsaltsee savings
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Dashblack peppersee savings
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1beaten eggsee savings
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2 tablespoonsmilksee savings
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30whole wheat or regular rich round crackers, finely crushed (1 1/4 cups)see savings
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Directions
1.
For honey-mustard dip, in a small bowl, stir together mayonnaise dressing, mustard, and honey. Cover and chill until serving time.
2.
Cut chicken into 1-1/2-inch pieces. In a plastic bag combine flour, parsley flakes, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
3.
In a bowl stir together egg and milk. Place crushed crackers in another bowl. Dip coated chicken pieces, a few at a time, into the egg mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink.
4.
Serve with cold or warm honey-mustard dip. To warm dip, cover with waxed paper and microwave on 100-percent power (high) for 30 seconds or until heated through. (Or, transfer dip to a small saucepan; heat and stir over low heat.) Makes 4 servings.
Nutrition information
Per serving: Calories 354, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 126 mg, Sodium 637 mg, Carbohydrate 34 g, Fiber 2 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 7%, Iron 16%. Exchanges: Starch 2, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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