Who doesn’t love chicken nuggets? They are, of course, addictive and tasty. But if there’s one downside to chicken nuggets, it’s that they’re often fried, which means that they can be a bit greasy. If you’re aiming to eat a little healthier, but you’d still like to make some chicken strips, then you might enjoy making some of our baked chicken nuggets. Our nuggets, which you prepare by baking, are light and relatively healthy. They also feature some unique ingredients, such as Greek-style yogurt, which helps to add some unique but enjoyable flavors to the mix. The recipe makes for six servings, and they also work well when paired with our Cabot Spicy BBQ Yogurt Dip. Recipe courtesy of Cabot Creamery and Aimee Fortney, Not the Perfect Cook.
- 3 large boneless skinless chicken breast halves (about 1 1/2 pounds total)
- About 1 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt
- 3-4 cups gluten-free cereal, such as corn flakes or corn chex
- 1 teaspoon ground cumin
- 1 teaspoon ground red pepper (cayenne)
- Large pinches of salt and ground black pepper
- Cooking spray
- Honey or favorite dipping sauce
Directions
1. Cut chicken into “nugget”-size strips or cubes. Place in medium bowl and add enough yogurt to thickly coat chicken, combining well. Refrigerate for about 30 minutes.
2. Meanwhile, place cereal in plastic bag and crush with rolling pin or heavy pan (or use food processor). Place in shallow bowl and combine with cumin, red pepper, salt and black pepper.
3. Preheat oven to 350ºF. Line baking sheet with aluminum foil and coat with cooking spray.
4. With tongs, remove chicken pieces from yogurt and dredge in cereal until well coated; place on baking sheet.
5. Bake for 35 to 45 minutes or until golden and cooked through to center. Serve with honey or favorite dipping sauce.
Nutrition Analysis: Calories 215, Total Fat 4.5g, Saturated Fat 1g, Cholesterol 73mg, Sodium 299mg, Carbohydrates 15g, Dietary Fiber 1g, Protein 29g, Calcium 127mg