Herb-Seasoned Chicken Nuggets(Low-Fat)

• 1 lb. boneless skinless chicken breast
• 1/4 c. fat-free egg substitute
• 1 Tbsp. water
• 1/2 c. plain dry bread crumbs
• 1/4 c. wheat germ
• 1 tsp. dried parsley, basil, marjoram
• 1/2 tsp. dried thyme, black pepper
• pinch of red pepper
• Pam

1. Trim all visible fat from chicken; cut in 1-inch cubes.
2. In a medium bowl, mix egg and water.
3. Add chicken; stir to coat well. In a small bowl, mix next 7 ingredients.
4. With a fork, mix well to distribute it evenly.
5. Transfer the crumbs to a plastic or paper bag, working in batches, add the chicken to the bag and shake well to coat each piece.
6. Coat a jelly roll pan with Pam.
7. Add the chicken pieces in a single layer; leave a little space between them.
8. Bake at 425u0b0 for 10 minutes.
9. Turn the pieces over and bake 5 minutes more or until lightly browned and crisp.

boneless skinless chicken breast, egg substitute, water, bread crumbs, parsley, thyme, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=482950 (may not work)