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Date: | Thu, 3 Oct 2002 00:57:57 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Here's a yummy, crispy chicken recipe my 9 year old daughter loves; she even
insists on helping. It takes a little less than an hour to prepare and bake.
BAKED BUTTERMILK CHICKEN NUGGETS
1 1/2 lbs boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
1 C buttermilk (enough to cover the chicken in a tall bowl)
3/4 C dried bread crumbs (crushed crispy rice cereal works well)
1/2 C Parmesam cheese
1 T dried Italian herb blend
1/2 teaspoon red pepper flakes
1/2 teaspoon salt, black pepper
1 egg, beaten
Heat oven to 350. Place chicken and buttermilk in a tall mixing bowl; toss
to combine. Marinate 15 to 30 minutes.
Combine bread crumbs, cheese, herb blend, pepper flakes, salt and black
pepper on a plate.
Drain chicken. Roll pieces in egg, coat with bread crumb mixture, shaking
off excess. Place on a greased baking sheet. Bake until coating is golden
brown and chicken is cooked through, about 30 minutes.
They're great plain, but even better with a dipping sauce. Ranch dressing
works nicely, so would sweet and sour.
Makes 4 servings.
Alison Smith < [log in to unmask] >
*Support summarization of posts, reply to the SENDER not the CELIAC List*
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