| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 1 | cn | (8-oz) crushed pineapple in juice |
| 1 | tb | Cornstarch |
| 1/4 | c | Pineapple orange juice |
| 1/4 | c | Barbecue sauce |
| 1 | Egg | |
| 2 | tb | Milk |
| 3 1/2 | c | Cornflakes;, crushed |
| 1 | lb | Boneless skinless chicken breasts;, cut in nugget-size |
INSTRUCTIONS
DIPPING SAUCE CHICKEN NUGGETS Prepare dipping sauce: Pour undrained pineapple into the blender. Secure lid and process until it's a thick puree. Pour pineapple into the saucepan and add cornstarch; blend. Add pineapple orange juice and barbecue sauce; blend. Bring to a boil, then reduce heat and simmer, stirring until sauce thickens, about 3 minutes. Remove from heat and set aside. Prepare chicken nuggets: Preheat oven to 400 F. Whisk the egg and milk together in a small mixing bowl. Place cornflakes in a plastic bag. Dip chicken pieces in egg mixture, then shake with cornflakes to coat. Put coated chicken on a baking sheet. Carefully place baking pan in oven and bake for 15 minutes. Carefully remove the baking pan from the oven. Serve nuggets with warm pineapple-orange dipping sauce. Posted to recipelu-digest Volume 01 Number 664 by James and Susan Kirkland <kirkland@gj.net> on Feb 01, 1998
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