3/4 cup plain dry bread crumbs
1-1/2 pounds of boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons of margarine or butter, melted
1 envelope of onion and mushroom soup mix
Preheat oven to 400 degrees.
Combine the onion and mushroom soup mix with the bread crumbs. Dip the
chicken in the bread crumb mixture. Making sure to coat well. In a lightly
greased 13 x 9 inch baking or roasting pan, arrange the chicken in a single
layer. Drizzle with the margarine and bake for 10 minutes or until the
chicken is done, turning once.
Makes about 2 dozen nuggets.
Note: Recipe can be doubled easily.
Also terrific using different soup mixes.
Variation: For CAJUN STYLE CHICKEN NUGGETS, add 1-1/2 teaspoons of chili
powder, 1 teaspoon of ground cumin and 1/4 teaspoon of red pepper to bread
crumb mixture.