Chicken Nuggets

8 Boneless, Skinless chicken breast halves, cut into nugget-size pieces
1 cup plain yogurt or nondairy yogurt or enough olive oil to coat
1 cup cornmeal
2 cups gluten-free cornflake crumbs
1 t. garlic salt
1 t. onion powder
1 t. ground pepper

1. Preheat the oven to 375 degrees. Lightly grease a sheet pan.
2. Coat chicken pieces with yogurt or olive oil.
3. Place cornmeal, cornflakes and spices in a Ziploc bag. Seal and shake to thoroughly combine
ingredients.
4. Place coated chicken in cornmeal mixture. Seal the bag and shake to completely cover all the
pieces with crumbs.
5. Place breaded chicken pieces on prepared sheet pan. Bake in preheated oven until
cooked through, about 15-25 minutes depending on the size of the chicken pieces.
6. Serve warm with a gluten-free dipping sauce.

Each nugget contains 39 calories, 1 g. total fat, 0 g saturated fat, 0 g trans fat, 12 mg cholesterol, 72 mg sodium, 3 g carbohydrate, 0 g fiber, 5 g. protein.

This recipe by Sara Pluta was published in the Winter 2002 issue of Living Without.