1 egg 2 tbsp. milk 3 1/2 c. corn flakes, crushed 1 lb. boneless, skinless chicken breasts, cut into nugget-size pieces


1 (8 oz.) can sliced or crushed pineapple in juice 1 tbsp. cornstarch 1/4 c. pineapple orange juice 1/4 c. barbecue sauce

PREPARE DIPPING SAUCE: Pour undrained pineapple into the blender until thick puree. Pour this into saucepan and add cornstarch; blend. Add pineapple orange juice and barbecue sauce; blend. Bring to a boil, then simmer until sauce thickens. Serve warm or cool. PREPARE CHICKEN NUGGETS: Preheat oven to 400 degrees. Whisk egg and milk together in a small mixing bowl. Place corn flakes in a plastic bag. Dip chicken pieces in egg mixture, then shake with corn flakes to coat. Put coated chicken on a baking sheet. Carefully place baking pan in oven and bake for 15 minutes.

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