This same preparation technique can be used to make chicken nuggets for children. Just cut the chicken into bite-size pieces, and reduce the cooking time by about half.
Ingredients:
3 2/3 cups cornflakes
1/2 cup all-purpose flour
1 1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 tsp. salt
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. chili powder
5 boneless, skinless chicken breasts
2 egg whites, lightly beaten
Cooking spray
Preparation: Preheat oven to 350°F. Place cornflakes in plastic food-storage bag. Seal bag and gently crush cornflakes with hands. Pour cornflakes onto plate; reserve. Place flour; thyme; oregano; salt; and garlic, onion, and chili powders in bag. Seal and shake, thoroughly mixing ingredients. Add chicken breasts to bag, seal, and shake until chicken is well coated with flour mixture. Next, in small bowl lightly beat egg whites, and dip each piece of chicken in whites. Roll pieces in cornflakes. Arrange chicken on baking sheet lightly coated with cooking spray. Lightly coat tops of chicken pieces with spray too. Bake, turning once, about 40 minutes, until chicken is fully cooked. Accompany with puré de papas con ajo. Makes 5 servings.
