| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry | 1 | Servings | |
INGREDIENTS
| 2 | Cloves garlic | |
| 1/4 | c | Parsley sprigs |
| 4 | sl | Whole wheat bread (stale) |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | ts | Onion powder |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| 2 | tb | Chilled margarine |
| 1 | lb | Boneless, skinless chicken breasts |
| 1 | Egg white |
INSTRUCTIONS
Line a baking sheet with foil and spray with non-stick cooking spray. Breading: Place peeled garlic cloves in food processor or blender to finely chop. Add parsley and process till finely chopped. Tear the bread in small pieces and add to the processor, then add Parmesan cheese, onion powder, pepper and salt. Pulse till bread is coarsely crumbled. Cut the margarine into small pieces and add it to the processor. Process till the margarine is completely incorporated. Transfer the breading to a paper or plastic bag. Cut the chicken into 1" cubes. Beat the egg white in a medium bowl and add the chicken to moisten. Drain the chicken cubes in a colander, then place them in the bag of breading and shake until well coated. Place the chicken on the baking sheet leaving space between each nugget and bake at 425 degrees for 12 - 15 minutes, or until crisp. Makes 4 servings, each 12 grams fat. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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