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Ingredientes
- 1 can (8-ounce) crushed pineapple in juice
- 1 Tbsp. Cornstarch
- 1/4 c. Pineapple orange juice
- 1/4 c. Barbecue sauce
- 1 x Egg
- 2 Tbsp. Lowfat milk
- 3 1/2 c. Cornflakes,, crushed
- 1 lb Boneless skinless chicken breasts,, cut in nugget-size
Direcciones
- Prepare dipping sauce: Pour undrained pineapple into the blender. Secure lid and process till it's a thick puree. Pour pineapple into the saucepan and add in cornstarch; blend. Add in pineapple orange juice and barbecue sauce; blend. Bring to a boil, then reduce heat and simmer, stirring till sauce thickens, about 3 min. Remove from heat and set aside. Prepare chicken nuggets: Preheat oven to 400 F. Whisk the egg and lowfat milk together in a small mixing bowl. Place cornflakes in a plastic bag. Dip chicken pcs in egg mix, then shake with cornflakes to coat. Put coated chicken on a baking sheet. Carefully place baking pan in oven and bake for 15 min.
- Carefully remove the baking pan from the oven. Serve nuggets with hot pineapple-orange dipping sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 600g | |
| Calories 908 | |
| Calories from Fat 77 | 8% |
| Total Fat 8.61g | 11% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.09g | |
| Cholesterol 359mg | 120% |
| Sodium 1899mg | 79% |
| Potassium 1130mg | 32% |
| Total Carbs 124.16g | 33% |
| Dietary Fiber 4.9g | 16% |
| Sugars 31.83g | 21% |
| Protein 82.04g | 131% |
