GF Baked Chicken Nuggets
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 151.1
- Total Fat: 6.2 g
- Cholesterol: 55.3 mg
- Sodium: 331.1 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.0 g
- Protein: 15.9 g
View full nutritional breakdown of GF Baked Chicken Nuggets calories by ingredient
Introduction
Yum! Yum!Number of Servings: 12
Ingredients
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Ingredients:
3 skinless, boneless chicken breasts
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1 teaspoon Italian seasoning
1 large egg and 1 tablespoon oil, whisked together
1 cup crushed gluten-free rice chex cereal (see tips)
1/2 cup freshly grated Parmesan cheese
Directions
Preheat oven to 400 degrees.
1. Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick.
2. Repeat with each breast.
3. Use a sharp knife to cut pounded breasts in 2-inch strips.
4. Then cut each strip into 2x2-inch nuggets.
5. Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
6. In second dish, combine egg and olive oil. Whisk to thoroughly combine.
7. In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
8. Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
9. Place the nuggets on a large baking sheet lined with parchment paper.
10. Refrigerate for about 30 minutes before baking.
11. Grease a 9x13 pan and lay the nuggets single layer in the pan.
12. Bake 12 minutes.
Serving Size: Makes 12 3 nugget servings
Number of Servings: 12
Recipe submitted by SparkPeople user FREETOBEME77.
1. Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick.
2. Repeat with each breast.
3. Use a sharp knife to cut pounded breasts in 2-inch strips.
4. Then cut each strip into 2x2-inch nuggets.
5. Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
6. In second dish, combine egg and olive oil. Whisk to thoroughly combine.
7. In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
8. Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
9. Place the nuggets on a large baking sheet lined with parchment paper.
10. Refrigerate for about 30 minutes before baking.
11. Grease a 9x13 pan and lay the nuggets single layer in the pan.
12. Bake 12 minutes.
Serving Size: Makes 12 3 nugget servings
Number of Servings: 12
Recipe submitted by SparkPeople user FREETOBEME77.