Crunchy Homemade Chicken Nuggets This recipe is perfect for teaching young children how to cook. You do the cutting, and help the kids do the rest. (Make sure they wash their hands thoroughly after handling raw chicken!)

4 Servings

• 1 pound boneless, skinless chicken breast, rinsed and patted dry with paper towels
• 1 1/2 cups plain yogurt
• 3 cups crushed corn flakes
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground white pepper
• vegetable or olive oil for spraying pan
• plastic or paper bag

Pre-heat the oven to 375°F. Slice chicken breasts into 2-inch strips. Marinate chicken pieces in yogurt for one hour or up to 24 hours, refrigerated.
Prepare the crunchy crust by combining the corn flakes, parsley, salt and pepper in a bowl. Place corn flake mixture in a plastic or paper bag. Drop chicken, a few pieces at a time, into the bag and shake thoroughly to completely coat. Remove chicken pieces from bag, shaking excess mixture from each piece. Place coated chicken pieces on a sheet pan lightly sprayed with oil.
Bake for about 25 minutes or until crunchy on the outside and cooked through. Serve with dipping sauces.Nutrition Info Per Serving (190g-wt.): 260 calories (30 from fat), 3.5g total fat, 1g saturated fat, 1g dietary fiber, 30g protein, 26g carbohydrate, 65mg cholesterol, 900mg sodium