| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 1 | 8-oz crushed pineapple in | |
| juice | ||
| 1 | T | Cornstarch |
| 1/4 | c | Pineapple orange juice |
| 1/4 | c | Barbecue sauce |
| 1 | Egg | |
| 2 | T | Milk |
| 3 1/2 | c | Cornflakes, crushed |
| 1 | lb | Boneless skinless chicken |
| breasts cut in | ||
| nugget-size |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 878
Calories From Fat: 189
Total Fat: 20.8g
Cholesterol: 480.8mg
Sodium: 2371.1mg
Potassium: 1588.6mg
Carbohydrates: 40.4g
Fiber: <1g
Sugar: 25.3g
Protein: 123.9g