Crunchy Healthy Nuggets
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 292.3
- Total Fat: 4.0 g
- Cholesterol: 134.7 mg
- Sodium: 429.0 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 6.3 g
- Protein: 37.3 g
View full nutritional breakdown of Crunchy Healthy Nuggets calories by ingredient
Introduction
This recipe is from an article on Sparkpeople.com, so I was surprised not to find it in the recipe database. I added the dash of salt and pepper to taste. I also recommend cutting the chicken into really small chunks-- it worked better for us!A tasty recipe for those days when the temptation is strong!
From "Tips, Tricks and Treats to Teach Kids to Cook
Too Many Cooks in the Kitchen? No Such Thing!"
-- By Sarah Haan, Registered Dietitian
http://www.sparkpeople.com/re
source/nutrition_articles.asp?id=1453
This recipe is from an article on Sparkpeople.com, so I was surprised not to find it in the recipe database. I added the dash of salt and pepper to taste. I also recommend cutting the chicken into really small chunks-- it worked better for us!
A tasty recipe for those days when the temptation is strong!
From "Tips, Tricks and Treats to Teach Kids to Cook
Too Many Cooks in the Kitchen? No Such Thing!"
-- By Sarah Haan, Registered Dietitian
http://www.sparkpeople.com/re
source/nutrition_articles.asp?id=1453
Number of Servings: 4
Ingredients
-
1 egg
2 T low fat milk
3 1/2 c whole-grain flake cereal
1 lb boneless, skinless chicken breasts
Salt and Pepper to taste
Directions
Preheat oven to 400 degrees F.
Little and big chefs: Put the corn flakes in a large freezer bag and crunch, crunch, crunch!
Parent: Cube chicken on a clean cutting board. (Let elementary-school age kids use a knife only under your supervision.)
Little and big chefs: Whisk egg and milk (and a dash of salt and pepper) together in a small bowl.
All chefs: Dip chicken chunks in egg mixture, then place in bag with crunched flakes. (Remind kids not to touch their mouths after touching the raw chicken and egg.)
Spread coated nuggets on a baking sheet and bake for 15 minutes. Serve with your choice of dipping sauce.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user REDDBETSY.
Little and big chefs: Put the corn flakes in a large freezer bag and crunch, crunch, crunch!
Parent: Cube chicken on a clean cutting board. (Let elementary-school age kids use a knife only under your supervision.)
Little and big chefs: Whisk egg and milk (and a dash of salt and pepper) together in a small bowl.
All chefs: Dip chicken chunks in egg mixture, then place in bag with crunched flakes. (Remind kids not to touch their mouths after touching the raw chicken and egg.)
Spread coated nuggets on a baking sheet and bake for 15 minutes. Serve with your choice of dipping sauce.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user REDDBETSY.