For this recipe, I will take Paula’s classic Chicken Nuggets with a Honey Mustard Dipping Sauce and try to cut back on the calories and fat. Hopefully this recipe won’t turn out quite as bad as my meatloaf.
Good to know I am not on a losing streak, because these nuggets were nuggets of YUM! Not only were they pretty chicken nuggets but they had good flavor and texture. I paired them with a salad, a soon to be blogged macaroni and cheese recipe as well as a nice Heineken Light.
Something you might try if you decide to make these, is to add either spices like Mrs. Dash to the potato chip mixture or even add hot sauce like Texas Pete to the egg substitute mixture. This would give the nuggets a little extra ZING!
Lower Fat Chicken Nuggets with Honey Mustard Sauce
½ cup crushed Lays Low Sodium potato chips
1 cup crushed Pringles Light Sour Cream and Onion Chips
¼ cup egg substitute
2 tbsp skim milk
6 chicken breast filets
Olive oil spray
Honey Mustard, see recipe below
Preheat the oven to 350 degrees.
Cover each chicken breast loosely with plastic wrap. Pound chicken to uniform thickness, approximately 1 inch. Cut into 1 inch cubes.
Put the crushed potato chips in a shallow dish. Beat the egg substitute and milk in a bowl. Dip the chicken cubes into the egg/milk mixture then dredge them in the potato chips.
Spray a large baking sheet with olive oil spray. Place the coated chicken nuggets on a baking sheet and spray with olive oil spray. Bake for 15 to 18 minutes or until the nuggets reach 165 degrees.
Serving Size: approximately ¾ chicken breast or 5-6 nuggets
Honey Mustard Dipping Sauce:
½ cup light mayonnaise
3 tbsp honey
2 tbsp yellow mustard
1 tbsp lemon juice
2 tbsp fresh squeezed orange juice
Combine all ingredients except orange juice and stir well. If dip is too thick, use orange juice to thin.
Serving Size: 2 tbsp sauce