Recipe from Parents
Prep Time: 20 mins
see savings3 cupspopped popcorn
see savings1 tablespoonsnipped fresh thyme
see savings1/4 teaspoonsalt
see savings1/4 teaspoonfreshly ground black pepper
see savings3 tablespoonsall-purpose flour
see savings1 poundskinless, boneless chicken breast halves, cut into 2-inch pieces
see savings1 tablespoonunsalted butter
see savings1 tablespooncanola oil
see savings1lemon, cut into wedges
Remove any unpopped popcorn kernels. Put the popcorn in a food processor; cover and pulse until coarsely ground. Place the popcorn in a shallow dish and add thyme, salt, and pepper.
Place the egg in another shallow dish; add 1 tablespoon water and beat lightly with a fork. Place flour in another shallow dish.
Dredge the chicken in the flour to coat, shaking off excess. Dip the chicken in the egg mixture, then in the popcorn mixture to coat.
Per Serving: cal. (kcal) 249, Fat, total (g) 9, chol. (mg) 126, sat. fat (g) 3, carb. (g) 12, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 1, pro. (g) 30, vit. A (IU) 194.36, vit. C (mg) 23.03, Thiamin (mg) 0.15, Riboflavin (mg) 0.22, Niacin (mg) 13.03, Pyridoxine (Vit. B6) (mg) 0.7, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 238, Potassium (mg) 377, calcium (mg) 40.39, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet