Recipe - Our Chicken Nuggets

1 pound Boneless Chicken
One fourth cup Flour
1 teaspoon Parsley Flakes
One half teaspoon Tarragon
One half teaspoon Sage
One fourth teaspoon Salt
1 ds Pepper
1 Egg; Beaten
2 tablespoon Milk
30 Ritz Crackers; Finely
Crushed (NOTE: you can use
ANY cracker crumbs)

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 milk and egg in a small bowl. Put crushed crackers in another bowl.
Dip the flour coated pieces, One fourth 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.

Recipe by: Better Homes and Gardens (Deb Vaughn)

Posted to recipeludigest by Donna Tester tester@shentel.net on Mar 9,
1998