I'm having way too much fun with the Kellogg's recipe site! Thanks to Vocal Point, I have a gigantic box of Rice Krispies {that I got for FREE!} and several $1/1 coupons to use! The thing is, having these for breakfast is like eating air, so I'm not thrilled about serving them to my kids. So I visited the Kellogg's recipe site and found this:Crunchy Chicken NuggetsServe your kids these crunchy chicken nuggets for lunch. They'll love the taste and you'll love the fact that they're lower in fat than the popular restaurant-style chicken nuggets.
Serve your kids these crunchy chicken nuggets for lunch. They'll love the taste and you'll love the fact that they're lower in fat than the popular restaurant-style chicken nuggets.
Preparation Time: 20 minutes
Total Time: 35 minutes
Servings: 4 main dish, 8 appetizer
Ingredients2 egg whites
1 tablespoon water
2 1/2 cups Ready-To-Eat Cereal Rice Krispies® (crushed to 2 cups)
1 1/2 teaspoons paprika*
1 teaspoon seasoned salt*
1/8 teaspoon garlic powder*
1/8 teaspoon onion powder*
1 pound boneless, skinless chicken breasts
1 tablespoon butter or margarine, melted
1/4 cup reduced-fat ranch salad dressing
Directions
1. In shallow dish combine egg whites and water. On large sheet of wax paper combine Kellogg's® Rice Krispies® cereal, paprika, seasoned salt, garlic powder and onion powder.
2. Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450°F about 12 mintues or until no longer pink in center.
3. Serve warm with salad dressing as dipping sauce.
For more main dish recipes using Rice Krispies, go here!
