Chicken Nuggets with Barbecue Dipping Sauce
|Boneless, skinless, chicken breasts||1 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Black pepper||1 Dash|
|Crushed low fat baked cheese crackers||2 Cup (32 tbs)|
|Dried oregano leaves||1 Teaspoon|
|Barbecue sauce||3 Tablespoon|
|No sugar added peach jam/#ref!||2 Tablespoon (No Sugar Added Apricot Jam)|
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.)