| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
French |
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless Skinless Chicken Breasts, 1.25" Cubes |
|
c |
Bread Crumbs |
| 1 |
tb |
Sesame Seeds |
| 3 |
lg |
Baking Potatoes |
| 2 |
ts |
Olive Oil |
| 1/2 |
ts |
Garlic Powder |
| 1 |
ts |
Salt |
| 1 |
lg |
Egg White |
| 1/4 |
c |
Soy Sauce |
| 2 |
ts |
Garlic; Chopped |
| 2 |
ts |
Ginger; Chopped |
| 1 |
tb |
Sugar |
INSTRUCTIONS
MARINADE
Preheat oven to 400F. Marinate chicken for one hour. Mix bread crumbs and
sesame seeds. Remove chicken from marinade; let excess marinade drip off.
Dip chicken in bread crumb mixture. Spray baking pan with oil and wipe off
excess. Place chicken nuggets on baking sheet and bake for20 minutes or
until nuggets are golden brown. Peel potatoes; cut in 1.5" strips to look
like a fat french fry. Toss with olive oil, garlic and salt. Spray baking
sheet with oil; wipe off excess. Place potatoes in a single layer and bake
at 400F for 40 minutes or until crisp on the outside and tender on the
inside.
Recipe by: Susan Powter "Low-fat high-energy Living" Posted to MC-Recipe
Digest V1 #768 by Peg Baldassari <Baldassari@compuserve.com> on Aug 31,
1997
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”