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Crispy Lowfat Chicken Nuggets
By Monica Resinger

My family raved over these and the best part is that they have very little 
fat!  We didn't use any dipping sauces because they were delicious on their 
but if you wanted, you could dip them into a mixture of half mustard and half 
honey or botted barbecue sauce.  I served them with sliced roasted potatoes 
and carrots and garlic cheese biscuits.  

1 lb. Chicken Breast Tenders, or Chicken Breast cut in 2" pieces or so
1/2 C. Cheese & Chive Flavored Egg Beaters
3/4 C. All-Purpose Flour
1 C. crushed Rice Krispies Cereal
Seasoning Salt
Non-Stick Cooking Spray

Preheat the oven to 375F.  Spray a baking sheet with non-stick cooking spray. 
 Put flour, Egg Beaters and Rice Krispies into 3 separate bowls.  Dip each 
chicken piece into flour, then Egg Beater, then Rice Krispies to coat, then 
place on the baking sheet.  Season all coated chicken pieces with seasoning 
then bake for 20 minutes or until done.  

For more mouth-watering chicken recipes, see the Down Home Chicken Recipes 
For more of Monica's recipes, check out A Year in the Kitchen with Monica 
Get Monica's FREE weekly e-zine for homemakers!  To subscribe, just send a 
blank e-mail to:  [EMAIL PROTECTED]

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