1 3/4 cups herb-seasoned crumb stuffing mix
1/4 cup grated Parmesan
3 tablespoons margarine
1/4 cup buttermilk
1/4 teaspoon black pepper
2 boneless, skinless chicken breasts (about 1 pound)
Heat oven to 450 degrees. Measure stuffing into plastic bag. Crush crumbs with rolling pin or press on the bag. Open bag and add cheese. Mix.
Melt margarine and mix with buttermilk and pepper in bowl. Rinse chicken and pat dry. Cut each breast into 8 nuggets, or small pieces. Dip each nugget in milk mixture and allow to drip off. Place three dipped nuggets into bag at a time and shake until coated evenly. Arrange on ungreased baking sheet. Bake 5 minutes and remove from oven, turn, return to oven and bake 5 to 10 minutes more, until golden brown. Makes 16 nuggets.
Adapted from "The Kids' Cookbook" by the American Heart Association
Thursday, January 31, 2002
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