PECAN-CRUSTED CHICKEN NUGGETS

1 1/2 cups cornflakes

1 tbsp dried parsley flakes

1/2 tsp garlic powder

1/2 cup panko bread crumbs

1/2 cup finely chopped pecans

3 tbsp low-fat milk

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch nuggets

1/2 tsp salt

1/4 tsp pepper

cooking spray

Preheat oven to 400 degrees.

Place cornflakes, parsley flakes and garlic powder into a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans.

Place milk in another shallow bowl.

Sprinkle chicken with salt and pepper then dip in milk and roll in crumb mixture to coat.

Place nuggets on a greased baking sheet and spritz with the cooking spray. 

Bake at 400 degrees for 12 to 16 minutes or until the chicken is no longer pink, turning after 6 or 7 minutes.

Yield: 6 servings

recipe and photo from an old TOH