B's Favorite Chicken Nuggets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Boneless Skinless Chicken Breasts cubed (if you can find organic or hormone free even better!)2 Egg Whites1 Cup Panko Bread Crumbs (you can always use the Italian Panko and use a marinara dipper yum!)1 tsp Seasoned Salt (low sodium is best)1/4 tsp PepperA pinch of cayenne if you're feeling feisty!
Pre-heat your oven to 400 Degrees
You will need a cookie sheet. You can always line it with foil for easy clean up. I like to use a cookie sheet that you can insert a rack onto for even browning, but that's not necessary.
In a Gallon Zip Lock Bag mix together the Panko, Seasoned Salt and pepper. Zip it up and shake it to make sure that all of the flavors are well distributed.
Cube your chicken.
In a separate container beat the egg whites, but not too much so they don't get "frothy".
After your chicken is cubed, throw it in the eggs whites. Make sure that each piece is coated and that none are stuck together.
Spray your cookie sheet with a Non-stick spray. I like to use either an olive oil or canola oil spray.
Take a few pieces at a time and put them in the Zip Lock you prepared and SHAKE! Repeat until all the chicken is done and placed on the cookie sheet. I don't recommend doing more than a few pieces at a time because your bag will end up a gooey mess! **This is also a really fun part for the kids to help with!**
After you've completed your assembly, spray the top of chicken (trust me) with the same non-stick spray you used on the cookie sheet. This will ensure their EXTRA crispy texture.
Bake for 15 minutes. Serve. Watch them disappear!
Serving Size: 1 Chicken breast per portion (makes 4)
Number of Servings: 4
Recipe submitted by SparkPeople user SINGLEMOM34.
You will need a cookie sheet. You can always line it with foil for easy clean up. I like to use a cookie sheet that you can insert a rack onto for even browning, but that's not necessary.
In a Gallon Zip Lock Bag mix together the Panko, Seasoned Salt and pepper. Zip it up and shake it to make sure that all of the flavors are well distributed.
Cube your chicken.
In a separate container beat the egg whites, but not too much so they don't get "frothy".
After your chicken is cubed, throw it in the eggs whites. Make sure that each piece is coated and that none are stuck together.
Spray your cookie sheet with a Non-stick spray. I like to use either an olive oil or canola oil spray.
Take a few pieces at a time and put them in the Zip Lock you prepared and SHAKE! Repeat until all the chicken is done and placed on the cookie sheet. I don't recommend doing more than a few pieces at a time because your bag will end up a gooey mess! **This is also a really fun part for the kids to help with!**
After you've completed your assembly, spray the top of chicken (trust me) with the same non-stick spray you used on the cookie sheet. This will ensure their EXTRA crispy texture.
Bake for 15 minutes. Serve. Watch them disappear!
Serving Size: 1 Chicken breast per portion (makes 4)
Number of Servings: 4
Recipe submitted by SparkPeople user SINGLEMOM34.
Nutritional Info Amount Per Serving
- Calories: 141.6
- Total Fat: 1.2 g
- Cholesterol: 41.2 mg
- Sodium: 443.7 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.5 g
- Protein: 20.4 g
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