This recipe came from the cookbook "Quick & Easy Freezer Meals" and it was great! I served it with the dipping sauce in the recipe and with corn on the cob- we almost ate it all in one sitting! I really liked the cheese cracker crumbs as the breading since it gave it a unique twist. Try it, you won't be disappointed! Just one tip, I ran out of the egg white/water mixture when I was assembling my nuggets, so you could double the amounts or just use the whole egg instead of the just the egg white to give yourself a little more to work with.Chicken Nuggets with Barbecue Dipping Sauce
1 pound boneless skinless chicken breasts
1\4 cup all-purpose flour 1/4 tsp salt dash black pepper 2 cups crushed reduced-fat baked cheese crackers (you could use cheeze-its or goldfish type crackers) 1 tsp dried oregano leaves 1 egg white 1 Tbl water
3 Tbl barbecue sauce (I used Kraft's spicy honey BBQ sauce) 2 Tbl all-fruit peach or apricot jam (I used a pineapple-apricot preserve)
1. Preheat oven to 400 F. Rinse chicken. Pat dry with paper towels. Cut into 40, 1-inch pieces. (You could make these chicken strips if you wanted- just cut the breasts into strips. Or you can make bigger nuggets than 1-inch ones, just cut them the way you want.) 2. Place flour, salt 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 or 8 chicken pieces in bag with flour mixture; seal bag. Shake until chicken is well coated. Remove chicken from bag; shake off excess flour. Coat all sides of chicken pieces with egg white mixture. Roll in crumb mixture. Place in shallow baking pan (I used a greased cookie sheet). Repeat with remaining chicken pieces. Bake 10 to 13 minutes, or until golden brown (I had to cook mine for about 16-17 minutes because my chicken wasn't quite done. Make sure you check the inside of the chicken instead of just relying on the outside's color.) 4. Meanwhile, combine barbeque sauce and jam in small saucepan. Cook and stir over low heat until heated through. (If freezing nuggets***, don't prepare the dipping sauce until you eat the nuggets.) Serve chicken nuggets with dipping sauce. ***Freezer Instructions: To freeze chicken nuggets, cool 5 minutes on baking sheet. Wrap chicken in plastic wrap, making packages of 5 nuggets each. Then, place individual packages in resealable plastic freezer bags or container with tight-fitting lid. (Or what I'd do is to flash freeze the nuggets in the freezer and then throw them into a big ziploc freezer baggie so you can just take out how many you need.) To reheat nuggets, preheat oven to 325 F. Unwrap nuggets. Place nuggets on ungreased baking sheet. Bake for 13 to 15 minutes or until hot. Or, place 4-5 nuggets on microwavable plate. Microwave on DEFROST (30% power) 2-1/2 to 3-1/2 minutes or until hot, turning once. To make BBQ dipping sauce for each serving of reheated nuggets: Combine about 1-1/2 tsp BBQ sauce and 1/2 tsp jam in small microwavable dish. Microwave on HIGH 10 to 15 seconds or until hot.
1\4 cup all-purpose flour 1/4 tsp salt dash black pepper 2 cups crushed reduced-fat baked cheese crackers (you could use cheeze-its or goldfish type crackers) 1 tsp dried oregano leaves 1 egg white 1 Tbl water
3 Tbl barbecue sauce (I used Kraft's spicy honey BBQ sauce) 2 Tbl all-fruit peach or apricot jam (I used a pineapple-apricot preserve)
1. Preheat oven to 400 F. Rinse chicken. Pat dry with paper towels. Cut into 40, 1-inch pieces. (You could make these chicken strips if you wanted- just cut the breasts into strips. Or you can make bigger nuggets than 1-inch ones, just cut them the way you want.) 2. Place flour, salt 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 or 8 chicken pieces in bag with flour mixture; seal bag. Shake until chicken is well coated. Remove chicken from bag; shake off excess flour. Coat all sides of chicken pieces with egg white mixture. Roll in crumb mixture. Place in shallow baking pan (I used a greased cookie sheet). Repeat with remaining chicken pieces. Bake 10 to 13 minutes, or until golden brown (I had to cook mine for about 16-17 minutes because my chicken wasn't quite done. Make sure you check the inside of the chicken instead of just relying on the outside's color.) 4. Meanwhile, combine barbeque sauce and jam in small saucepan. Cook and stir over low heat until heated through. (If freezing nuggets***, don't prepare the dipping sauce until you eat the nuggets.) Serve chicken nuggets with dipping sauce. ***Freezer Instructions: To freeze chicken nuggets, cool 5 minutes on baking sheet. Wrap chicken in plastic wrap, making packages of 5 nuggets each. Then, place individual packages in resealable plastic freezer bags or container with tight-fitting lid. (Or what I'd do is to flash freeze the nuggets in the freezer and then throw them into a big ziploc freezer baggie so you can just take out how many you need.) To reheat nuggets, preheat oven to 325 F. Unwrap nuggets. Place nuggets on ungreased baking sheet. Bake for 13 to 15 minutes or until hot. Or, place 4-5 nuggets on microwavable plate. Microwave on DEFROST (30% power) 2-1/2 to 3-1/2 minutes or until hot, turning once. To make BBQ dipping sauce for each serving of reheated nuggets: Combine about 1-1/2 tsp BBQ sauce and 1/2 tsp jam in small microwavable dish. Microwave on HIGH 10 to 15 seconds or until hot.
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