I loved chicken nuggets as a child. This baked version is healthier than the original, and it’s a great meal for kids.
—HAILI CARROLL VALENCIA, CA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
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
1. Preheat the oven to 400°. 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.
2. Place on a greased baking sheet; spritz chicken with cooking spray. Bake 12-16 minutes or until chicken is no longer pink, turning once halfway through cooking.