16 ounces boneless skinless chicken breast, trimmed and cut into bite sized pieces
4 egg whites
2 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup Italian seasoned bread crumbs
1/2 cup Panko (Japanese-style) bread crumbs
Non-stick olive oil spray
olive oil spray (propellant free - I used my Misto)
Preheat oven to 425°. Prepare a baking sheet by lining with aluminum foil and spraying with non-stick cooking spray.
Prepare three medium sized bowls: add flour, salt and pepper in the first bowl stir to combine. Put egg whites in the second bowl. Combine the panko and Italian bread crumbs in the third bowl and mix with a fork.
Place chicken nuggets on baking sheet without letting them touch. Once the baking sheet is filled with nuggets, lightly spray with olive oil.
Remove from oven and serve with your favorite dipping sauces.
Recipe printed from http://TheSlowRoastedItalian.com/
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