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Pickled Chicken Nuggets
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.
Serves 4. Per serving: 180 calories, 27 g protein, 10 g carbohydrate, 3 g fat, 65 mg cholesterol, 220 mg sodium.
*Always discard pickle juice used to marinate foods.
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