For the nuggets:
In a large bowl, marinate the pieces of chicken in
For the Chicken Nuggets:
In a bowl, add the egg, garlic powder, black pepper, flour, and champagne; whisk thoroughly.
Season cubes of chicken with herbed salt.
Coat the chicken nuggets in the champagne batter.
Cook the nuggets in hot oil, drain/cool.
Place the nuggets in a serving container i.e. little tin buckets.
Garnish with parsley.
For the Aioli Sauce:
Combine, in a small bowl, champagne vinegar, garlic, cayenne pepper, and egg yolk.
Whisk in the olive oil.
Add salt and whisk more.
eat to low; simmer, uncovered, for 20 minutes, stirring occasionally.
In a skillet, saut green pepper and onion in oil until crisp-tender; remove and keep warm. Add broth, syrup, vinegar and soy sauce to the skillet; bring to a boil. Drain pineapple, reserving juice; set aside. Combine cornstarch and juice, mixing until smooth. Gradually add to broth mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add green pepper, onion, chicken nuggets and pineapple chunks. Serve over hot rice.
In a 12 inch skillet, heat pasta sauce with chicken nuggets until chicken is heated through.
Sprinkle top with shredded mozzarella cheese and parmesan cheese.
Cover with lid for a few minutes, just until cheese melts on top. Can serve over pasta for a great meal!
ackage instructions (about 11 mins for dried pasta). Meanwhile, put the
Preheat oven to 425\u00b0F. Bake chicken nuggets until heated and crispy.
Meanwhile, heat an oiled wok or deep frying pan over medium-high heat. Add rice and frozen vegetables. Stir-fry for 5 mins, or until heated through. Add sweet soy sauce and stir-fry for 2 mins. Transfer to serving plates and top with chicken nuggets.
Wipe wok clean. Add lemon sauce and bring to a boil. Drizzle over chicken nuggets and rice.
Place chicken between two sheets of parchment
Place chicken, onion, egg and stale breadcrumbs
orn flakes and breadcrumbs. Dredge chicken in flour, shaking off excess
Cook chicken nuggets for only half of required baking
Nuggets:
Preheat oven to 180
inegar. Refrigerate and marinate for 4 hours.
Preheat oven
arge mixing bowl, combine the chicken, 1 teaspoon each salt and
ag; shake until blended. Dip chicken in egg mixture, and then
Cut chicken into 18 (1-inch) pieces.<
Mix equal parts of Oven Fry with Italian bread crumbs; coat chicken.
(Cut chicken up in small pieces for a low-fat alternative to chicken nuggets.)
Bake at 350\u00b0 for 25 minutes (15 to 20 minutes for chicken nuggets).
Serve with sweet sour.
ven to 350.
Wash chicken breasts, pat dry. Cut into
Cut chicken into nugget size pieces.
Combine in a medium bowl, mustard, mayonnaise, honey and salt and pepper.
Coat chicken nuggets in mixture and then coat with crumbs.
Place in a slightly greased pan and bake on 400 for 10-14 minutes.
You can also prepare a double batch of mayonnaise, mustard and honey and use half to dip in the baked chicken nuggets.
Cut the chicken breasts into 24 pieces (1-inch cubes). Wrap each cube with a piece of bacon and secure it with a toothpick.
Mix marmalade, soy sauce, sesame oil, ginger, and garlic in a large zip-lock bag or a dish and add chicken nuggets. Cover (or seal) and chill for 2 hours, turning occasionally.
Coat a broiler pan with cooking spray and place the nuggets on it. Bake at 450 degrees for 10 minutes. Turn them over and bake 10 minutes longer.