CHICKEN NUGGETS

Crispy, crunchy, cheesy and low fat; these chicken tenders whether breaded with a popular cheddar cracker then baked to a golden crunch or low fat version are suitable for kids of all sizes (that includes you, Mom & Dad!).

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CHEDDAR CHICKEN TENDERS

INGREDIENTS

2 Tbsp olive oil
1½ cups (3 oz) Cheez-It
cheddar crackers
½ tsp black pepper
1¼ lb raw chicken tenders
1/3 cup Dijon mustard

DIRECTIONS

Put rack in lower third of oven; preheat to 475°F. Brush a baking pan with olive oil. Pulse crackers in a food processor. Transfer to a bowl; stir in pepper. Toss tenders in mustard, then dredge in crumbs. Arrange on oiled pan. Bake, turning once, until golden brown, 15 minutes.

BAKED NUGGETS (low fat version)

INGREDIENTS

1/4 cup flour

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

1 lb raw chicken breast, cut into 11/2- to 2 -inch pieces

1/4 cup fat-free milk

1/2 cup plain dried bread crumbs (you can use whole wheat crumbs)

Olive oil cooking spray

DIRECTIONS

Preheat oven to 400ºF. Line a large baking sheet with parchment paper. In a medium bowl, combine flour, onion, and garlic powders, salt, and pepper. Toss chicken with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces into milk. Pour bread crumbs onto a large plate. Roll chicken in crumbs. Arrange chicken on baking sheet: spritz with cooking spray. Bake for 20 minutes or until thoroughly. Serve nuggets with ketchup or one of this delicious dips: Tangy BBQ, Creamy Dill, or Honey-Mustard.

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