4 to 5 skinless, boneless chicken breasts (1 pound), cut in 1x1x1/2-inch pieces (about 24 pieces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten, or 1/4 cup egg substitute
1/2 cup breadcrumbs
1/3 cup prepared barbecue sauce or Dijon and honey mustard barbecue sauce
Preheat the oven to 350-degrees. Prepare a cookie sheet with non-stick pan spray.
Sprinkle the nugget with salt and pepper. Dip them in egg, then in bread crumbs. Place on the cookie sheet.
Bake for 15 minutes; turn them and bake 5 minutes longer, to a light golden brown.
Serve hot with barbecue sauce for dipping.
Recipe makes four servings Chicken Nuggets. Serving Size: 6 nuggets plus 1 rounded tablespoon of sauce
Nutritional information per serving:
Exchanges: 1 Starch, 4 Very Lean Meat