- 1 pound boneless, skinless chicken breast, cut into large chunks
- 1/2 - 3/4 cup dill pickle juice, plus 2 teaspoons
- 1 cup corn flake crumbs
- 1 teaspoon Italian seasoning
- 1/2 cup egg substitute
Marinate chicken chunks in pickle juice 15 to 30 minutes. Mix corn flake crumbs and Italian seasoning. Whisk 2 teaspoons pickle juice into egg substitute. With a slotted spoon, transfer the chicken pieces to the egg mixture, stirring to coat. Roll each chicken piece in crumb mixture and place on non-stick baking sheet. Cook 10 minutes at 375°F.
Looking for a great dipping sauce? Try stirring sweet pickle relish into your favorite bottled barbecue sauce.
*Always discard pickle juice used to marinate foods.
Per serving: 180 calories, 27 g protein, 10 g carbohydrate, 3 g fat, 65 mg cholesterol, 220 mg sodium.
© 2012, Pickle Packers International, Inc.
Pickle Packers International, Inc. is a trade association for the pickled vegetable industry.