History Project Chicken Nuggets |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I called this History Project Chicken Nuggets because our 7th grader had needed shredded wheat for her project. She had used the shredded wheat for the roof of the project. On the back of the Kroger Brand Bite Size Shredded Wheat cereal box was this recipe. It looked good, easy, and something my family would really enjoy. There were no leftovers...Need I say more! Thank you, Kroger, for this family-friendly recipe!!!! YUM!!! Ingredients:
2 cups bite size shredded wheat cereal, crushed to 1 cup |
1/2 cup grated parmesan cheese |
1/2 teaspoon seasoning salt |
1/4 teaspoon paprika |
1/8 teaspoon garlic powder |
1/2 cup low-fat mayonnaise (i actually used regular miracle whip because that's what i had on hand) |
1 tablespoon honey |
2 teaspoons prepared mustard |
1 lb boneless skinless chicken breast, cut into 3/4 x 2 inch strips |
Directions:
1. Preheat oven to 400 F.
2. Combine crushed cereal, Parmesan cheese, seasoned salt, paprika, and garlic powder.
3. Mix together the mayonnaise, honey, and mustard.
4. Stir chicken strips into mayo mixture; Roll in cereal mixture to coat evenly.
5. Place on rack in shallow baking pan.
6. (I used a broiler rack on a pan, sprayed with cooking spray).
7. Bake 12-15 minutes or until strips are no longer pink in center.
8. Serve hot with your favorite dipping sauces.
9. My family likes bbq sauce, mixed with extra ketchup!
10. NOTE: I did end up making a little more of the mayonnaise mixture and, I had a lot of cereal mixture leftover, so don't be surprised if you do too; depending on how much chicken you end up doing-.
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