Cook Time: 12 minutes
Ingredients:
- 3/4 cup lemon juice
- 1/3 cup water
- 1 1/2 tablespoon dried rosemary, crushed
- 3 cloves garlic, minced
- 2 teaspoons Tabasco sauce
- 2 teaspoons Worcestershire sauce
- 4 boneless chicken breasts halves, cut into bite-sized cubes
- 2 slices toasted mixed grain bread
- 1/2 cup chopped almonds, toasted
- 3 egg whites, lightly beaten
Preparation:
Combine lemon juice, water, rosemary, garlic, Tabasco and Worcestershire sauce in small bowl. Stir in chicken cubes; cover and chill for 6 to 8 hours or overnight. In a blender or food processor, grind toast to coarse crumbs. Remove to a small bowl; stir in almonds. Lift chicken from marinade; roll in egg whites, then in crumb mixture to coat evenly. Place on a non-stick baking sheet or silpat sheet. Bake chicken nuggets at 400° for 10 to 12 minutes. Serve hot or cold. Recipe for chicken nuggets makes 4 servings. Serve with Sweet and Sour Sauce or Honey Mustard Sauce. Chicken nuggets recipe serves 4.
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