\"our chicken nuggets\"

Yield: 8 Servings

Measure Ingredient
1 pounds Boneless Chicken
¼ cup Flour
1 teaspoon Parsley Flakes
½ teaspoon Tarragon
½ teaspoon Sage
¼ teaspoon Salt
1 dash Pepper
1 \N Egg; Beaten
2 tablespoons Milk
30 \N Ritz Crackers; Finely Crushed (NOTE: you can use ANY cracker crumbs)

Rinse chicken and pat dry with paper towels. Cut into 1 inch pieces.

Combine the flour, parsley and seasonings thoroughly and put in a small ziploc bag. Add chicken pieces, a few at a time to flour mixture. Close bag and shake pieces to coat them.

Combine milk and egg in a small bowl. Put crushed crackers in another bowl.

Dip the flour coated pieces, ¼ at a time, in the egg/milk mixture and then roll them in the crackers. Place coated chicken pieces in a single layer on a large ungreased baking sheet. Bake in a 400 degree oven for 10 - 12 minutes until pieces are no longer pink and the juice runs clear.

Recipe by: Better Homes and Gardens (Deb Vaughn) Posted to recipelu-digest by Donna Tester <tester@...> on Mar 9, 1998

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