YIELD Makes 8 servings
|1||pound boneless skinless chicken breasts|
|1/4||cup all-purpose flour|
|Dash black pepper|
|2||cups crushed reduced-fat baked cheese crackers|
|1||teaspoon dried oregano|
|3||tablespoons barbecue sauce|
|2||tablespoons no-sugar-added peach or apricot fruit spread|
- Preheat oven to 400°F. Cut into 40 (1-inch) pieces.
- Place flour, salt, if desired and pepper in large resealable food storage bag. Combine cracker crumbs and oregano in shallow bowl. Whisk together egg white and water in small bowl.
- Place 6 to 8 chicken pieces in bag with flour mixture; seal bag. Shake until chicken is well coated. Remove chicken from bag; shake off excess flour. Coat all sides of chicken pieces with egg white mixture. Roll in crumb mixture. Place in shallow baking pan. Repeat with remaining chicken pieces. Bake 10 to 13 minutes or until golden brown.
- Meanwhile, combine barbecue sauce and jam in small saucepan. Cook and stir over low heat until heated through. Serve chicken nuggets with dipping sauce.
|Serving Size:||5 nuggets with about 2 teaspoons sauce|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||22 %|
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