Pecan-Crusted Chicken Nuggets
- 1-1/2 cups cornflakes
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 cup panko (Japanese) bread crumbs
- 1/2 cup finely chopped pecans
- 3 tablespoons 2% milk
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- Cooking spray
- Preheat oven to 400u0b0. Place cornflakes, parsley, salt, garlic powder and pepper in a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans. Place milk in another shallow bowl. Dip chicken in milk, then roll in crumb mixture to coat.
- Place on a greased
- ; spritz chicken with cooking spray. Bake 12-16 minutes or until chicken is no longer pink, turning once halfway through cooking.
cornflakes, parsley flakes, salt, garlic, pepper, bread crumbs, pecans, milk, chicken breasts, cooking spray
Taken from www.tasteofhome.com/recipes/pecan-crusted-chicken-nuggets/ (may not work)