boneless, skinless chicken breasts, cut into 1-inch cubes
Preheat oven to 375 degrees.
Mix chicken and barbeque sauce in a large bowl.
Pour cereal flakes into a large plastic bag and crush into small pieces.
Place chicken pieces in the bag, reseal, and toss to coat.
Lightly coat a baking sheet with cooking spray. Arrange coated chicken pieces on the baking sheet.
Bake until crispy and golden brown and chicken is no longer pink inside, about 20 to 25 minutes.
Refrigerate leftovers within 2 hours.
For a dipping sauce, mix 1/4 cup mayonnaise, 1 tablespoon honey, and 1 tablespoon whole-grain mustard.
Honey is not recommended for children under 1 year old.
For a home-made barbeque sauce, mix the following ingredients:
1/4 cup ketchup
1/4 teaspoon each black pepper, salt, oregano, basil and thyme
1 teaspoon paprika
1 teaspoon parsley
2 tablespoons finely chopped yellow onion
1 1/2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon minced garlic or 1 pinch of garlic powder
5 Chicken Nuggets
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.