Ingredients
- 1 tablespoon yellow mustard
- 1/2 cup mayonnaise
- 1/3 cup honey
- 2 teaspoons worcestershire sauce
- 1 large egg
- 2 tablespoons milk
- 3 cups cornflakes
- 1 lb boneless chicken breast
- 4 tablespoons ketchup (2 tbsp should be from a no sodium brand)
- 4 tablespoons BBQ Sauce To cut down on sodiummake 1/2 your BBQ sauce a low sodium brand
- 2 tablespoons Honey Mustard Sauce If you don't love honey mustard, you could do a lower sodium barbecue sauce, low sodium ketchup, or even ranch. We've included some brand examples of these condiments as well as their sodium and potassium content.
- 2 Tablespoons Mrs Dash Ranch Dip The Mrs Dash Ranch does take a little preparation, but it is really an excellent ranch dip. I use it for all my ranch dressing recipes now - no msg - just a perfect blend of ranch herbs and spices! Remember portion size is 2 tbsp (about 1/2 of the cups above so you don't need to baptize your chicken nuggets in any of the sauces, just, um, dip them for a bit of flavor.)
Instructions
- Stir mustard, mayonnaise, honey and Worcestershire sauce together in a small bowl. Refrigerate sauce to chill until nuggets are cooked, then serve as a dipping sauce.
- Preheat oven to 400° F.
- Cut chicken breast into 36 bite-sized pieces.
- Crush cornflakes and pour crumbs into a large zip-lock bag.
- Combine beaten egg and milk in a small bowl. Dip chicken pieces in egg mixture then shake in zip-lock bag to coat with cornflake crumbs.
- Bake nuggets on a baking sheet sprayed with nonstick cooking spray for 15 minutes or until done.
Notes
Nutrition
Serving: 3Nuggets, plus 1 tablespoon sauce | Calories: 195kcal | Carbohydrates: 20g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 287mg | Potassium: 218mg | Fiber: 1g | Sugar: 11g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 2mg
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