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Chicken Nuggets

Ingredients

Serves: Prep:  10min |Cook: 15min |Total: 25min
              

Directions

1.
Coat a no-stick jelly-roll pan or no-stick baking sheet with no-stick spray and set aside. Preheat the oven to 425°.
2.
In a medium bowl, mix the egg substitute and water. Add the chicken and stir to coat well.
3.
In a plastic or paper bag, mix the bread crumbs, rice bran, parsley, basil, thyme, black pepper and red pepper.
4.
Working in batches, remove the chicken from the egg mixture, shaking gently to remove any excess. Add to the bag and shake well to coat all of the pieces evenly with the crumbs.
5.
Place the chicken pieces in a single layer on the prepared pan, leaving a little space between them. Coat generously with nostick spray. Bake for 10 minutes. Turn the pieces and bake for 5 minutes, or until lightly browned and crisp.
Serving Suggestions
Serve the nuggets with zippy low-fat dips such as honey mustard mixed with plain yogurt or salsa stirred into nonfat sour cream.

Nutritional Facts per serving

CALORIES 108.6 CAL

FAT 2.1 G

SATURATED FAT 0.5 G

CHOLESTEROL 33 MG

SODIUM 100.8 MG

CARBOHYDRATES 7 G

TOTAL SUGARS 0.5 G

DIETARY FIBER 1.2 G

PROTEIN 15.5 G
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