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CRISPY CHICKEN NUGGETS 
2 1/2 c. corn flakes cereal, lightly crushed
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. dried oregano leaves
1/8 to 1/4 tsp. cayenne pepper
1 egg white
1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1 c. prepared sweet and sour sauce or barbecue sauce

In paper or plastic bag, combine cereal, paprika, garlic powder, oregano and cayenne; shake to mix. Place egg white in shallow bowl; beat slightly. Dip chicken pieces in egg white. Shake dipped chicken, 3 or 4 pieces at a time, in cereal mixture to coat. Place half the chicken pieces in circle around edge of microwave-safe roasting rack. Cover with waxed paper.

Microwave on high for 3 to 3 1/2 minutes until chicken is no longer pink, rotating rack once during cooking. Repeat with remaining chicken pieces. Serve with sweet and sour sauce. Makes 4 servings; about 20 nuggets.

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Reviews: 1
Aug 2, 7:33 AM
Ms lawrence (United Kingdom) says:

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