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Chicken Nuggets With Barbecue Dipping Sauce

Diabetic.Foodie's picture
Ingredients
  Boneless, skinless, chicken breasts 1 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper 1 Dash
  Crushed low fat baked cheese crackers 2 Cup (32 tbs)
  Dried oregano leaves 1 Teaspoon
  Egg white 1
  Water 1 Tablespoon
  Barbecue sauce 3 Tablespoon
  No sugar added peach jam/#ref! 2 Tablespoon (No Sugar Added Apricot Jam)
Directions

1. Preheat oven to 400°F. Cut chicken into 40 (1-inch) pieces.
2. Place flour, salt, if desired, and pepper in resealable plastic food storage bag. Combine cracker crumbs and oregano in shallow bowl. Whisk together egg white and water in small bowl.
3. 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. Dip chicken pieces into egg white mixture, coating all sides. Roll in crumb mixture. Place in shallow baking pan. Repeat with remaining chicken pieces. Bake 10 to 13 minutes or until golden brown.
4. Meanwhile, stir together barbecue sauce and jam in small saucepan. Cook over low heat until hot. (If freezing nuggets, do not prepare dipping sauce at this time.)

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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