Chicken Nuggets:
1 egg
2 T. milk, low fat
3 1/2 c. cornflakes, crushed
1 lb. chicken breasts, boneless, skinless, cut into nugget-size pieces
Dipping Sauce:
1 can pineapple, crushed, in juice (8 oz.)
1 T. cornstarch
1/4 c. pineapple juice
1/2 c. barbecue sauce
Chicken Nuggets:
Preheat oven to 400F. In a small mixing bowl, whisk the egg and milk together. Place cornflakes in a plastic bag. Dip chicken pieces in egg mixture, then shake with cornflakes to coat. Put coated chicken on a baking pan. When all pieces are coated, place baking pan in the oven and bake for 15 minutes. Remove from oven, and transfer chicken nuggets to a serving platter.
Dipping Sauce:
Pour undrained pineapple into the blender. Secure lid and process fro 20 seconds. Pour pineapple into the saucepan, add cornstarch and stir. Add pineapple juice and barbecue sauce and stir again. Bring to a boil then reduce heat and simmer, stirring until sauce thickens, about 3 minutes. Remove from heat and use for dipping.
Makes 4 servings.
Nutrition Information: 330 calories; 5 g fat; 100 mg cholesterol; 920 mg sodium; 47 g carbohydrates; 1 g fiber; 26 g protein.