This definitely falls into the comfort food category, but is just as much fun to eat anytime. I found the recipe in a Cooking Light cookbook.
I made this take on chicken nuggets last night with a few changes. Instead of corn flakes, I used a combination of Nature’s Path Flax Plus Cereal and whole wheat panko bread crumbs. Also, I didn’t cut up the chicken, but used chicken tenderloins.
Yield: 8 servings (serving size: 5 nuggets and 1 1/2 tablespoons sauce)
- 1/2 cup low-fat buttermilk
- 1 1/2 pounds skinless, boneless chicken breast, cut into 40 pieces
- 3 3/4 cups cornflakes
- 1 teaspoon paprika
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- Cooking spray
- 1/2 cup prepared mustard
- 1/4 cup honey
- 1/2 teaspoon grated peeled fresh ginger
To prepare chicken, combine buttermilk and chicken. Marinate in refrigerator 30 minutes; drain.
Preheat oven to 375°.
Place cornflakes, paprika, sugar, and salt in a food processor; process until cornflakes are finely chopped. Combine chicken and cornflake mixture, tossing well to coat. Place the chicken on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until done.
To prepare sauce, combine mustard, honey, and ginger. Serve with chicken.
- Calories: 190 (9% from fat)
- Fat: 1.8g (sat 0.4g,mono 0.6g,poly 0.4g)
- Protein: 21.8g
- Carbohydrate: 21.3g
- Fiber: 0.8g
- Cholesterol: 50mg
- Iron: 1.3mg
- Sodium: 425mg
- Calcium: 40mg