Recipe: Our Chicken Nuggets (using cracker crumbs)

OUR CHICKEN NUGGETS

1 pound boneless, skinless chicken
1/4 cup flour
1 teaspoon parsley flakes
1/2 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon salt
1 dash pepper
1 egg, beaten
2 tablespoons milk
30 ritz crackers, finely crushed

Preheat oven to 400 degrees F.

Rinse chicken and pat dry with paper towels. Cut into 1 inch pieces.

Combine the flour, parsley and seasonings thoroughly and put in a small ziploc bag. Add chicken pieces, a few at a time to flour mixture. Close bag and shake pieces to coat them.

Combine egg and milk in a small bowl. Put crushed crackers in another bowl.

Dip the flour coated pieces, 1/4 at a time, in the egg/milk mixture and then roll them in the crackers. Place coated chicken pieces in a single layer on a large ungreased baking sheet.

Bake in a 400 degree oven for 10-12 minutes until pieces are no longer pink and the juice runs clear.

Servings: 8
Source: Better Homes and Gardens