(by Shirley McNevich)
1 envelope Lipton recipe secrets golden onion soup mix
3/4 cup dry Italian bread crumbs
1 1/2 lbs. boneless skinless chicken breasts (cut into nugget sized pieces)
1/4 cup butter (melted)
ground black pepper (optional)
In a bowl add soup mix and bread crumbs--stir well. Dip each chicken nugget piece into the soup mix mixture until coated. After you dip each nugget in the breading, place them in a greased 9 x 13 glass baking sheet (not touching). Drizzle the melted butter over all of the chicken nuggets. If you want, you can grind fresh black pepper over the tops of the nuggets. Bake at 400 degrees for 10 minutes, then use tongs to turn each nugget and bake another 10 minutes. Continue baking and turning in 10 minute increments until chicken nuggets are baked well. If you're not sure, use a knife to cut one open to check.
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