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Ingredientes
- 1 egg
- 2 tbsp. lowfat milk
- 3 1/2 c. corn flakes, crushed
- 1 pound boneless, skinless chicken breasts, cut into nugget-size pcs
Direcciones
- PREPARE DIPPING SAUCE: Pour undrained pineapple into the blender till thick puree. Pour this into saucepan and add in cornstarch; blend. Add in pineapple orange juice and barbecue sauce; blend. Bring to a boil, then simmer till sauce thickens. Serve hot or possibly cold.
- PREPARE CHICKEN NUGGETS: Preheat oven to 400 degrees. Whisk egg and lowfat milk together in a small mixing bowl. Place corn flakes in a plastic bag. Dip chicken pcs in egg mix, then shake with corn flakes to coat. Put coated chicken on a baking sheet. Carefully place baking pan in oven and bake for 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 2 servings | |
| Calories 376 | |
| Calories from Fat 38 | 10% |
| Total Fat 4.21g | 5% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 179mg | 60% |
| Sodium 598mg | 25% |
| Potassium 486mg | 14% |
| Total Carbs 43.41g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.15g | 3% |
| Protein 40.6g | 65% |
