16 ounces boneless skinless chicken breast, trimmed and cut into bite sized pieces
4 egg whites
¼ cup flour
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
½ tablespoon Italian seasoning
½ tablespoon Mrs Dash Onion & Herb seasoning
1 cup Panko (Japanese-style) bread crumbs
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 olive oil spray.
Add egg whites to a small bowl. Set aside.
Prepare 2 resealable plastic bags. In one bag add flour, ½ teaspoon salt and ½ teaspoon pepper. Seal bag. Shake to combine. Set aside.
In second bag combine Panko, ½ teaspoon salt, ½ teaspoon pepper, Italian seasoning and Mrs Dash. Seal bag. Shake to combine. Set aside.
Place several pieces of chicken into the flour, seal and shake. Remove from bag and place in egg whites. Remove from egg whites and place into then into bread crumb mixture.
Place chicken nuggets on baking sheet without letting them touch. Once the baking sheet is filled with nuggets, lightly spray with olive oil.
Bake for 8-12 minutes (until the nuggets are golden brown on the bottom side). Flip nuggets over, lightly mist with olive oil and bake for another 3-5 minutes.
Remove from oven and serve with your favorite dipping sauces.
Recipe printed from http://TheSlowRoastedItalian.com/
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