Preparation Time 15 min
Total Time 32 min
Yields 25 Nuggets
- 3 cups (750 mL) Rice Chex* cereal
- 1/2 cup (125 mL) grated Parmesan cheese
- 1/2 tsp (2 mL) seasoned salt
- 1/4 tsp (1 mL) paprika
- 1/8 tsp (0.5 mL) garlic powder
- 3 tbsp (45 mL) butter or margarine, melted
- 1 tbsp (15 mL) milk
- 1 lb (500 g) boneless, skinless chicken breasts, cut into 1x1-inch (2.5 cm x 2.5 cm) pieces
Instructions
- 1Heat oven to 400ºF. Line baking sheet with foil.
- 2Crush cereal. To easily crush cereal, place in plastic bag or between sheets of wax paper, and crush with rolling pin.
- 3In medium bowl, stir together crushed cereal, cheese, seasoned salt, paprika and garlic powder.
- 4In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on baking sheet.
- 5Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in centre.
Serve with: Serve these nuggets with barbecue sauce, honey mustard or sweet-and-sour dipping sauce for a real treat.
Make dipping easy: Use one hand for butter dipping and dropping chicken into cereal mixture, then the other hand for cereal dipping and turning.
