Vaughn Nuggets

By Deb Vaughn

Why go to the Arches when you can make your own??? This kid-tested and approved recipe is adapted from one that appeared in Better Homes and Gardens several years ago.

1 lb chicken -- deboned and skinned
1/4 cup whole wheat flour
1 teaspoon parsley flakes
1/2 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon salt
1 dash pepper
1 egg beaten OR 1/4 cup egg substitute
2 tablespoons milk
1 cup bread crumbs

Rinse chicken and pat dry with paper towels. Cut the pieces in 1 inch pieces OR pound flat and cut with cookie cutters into fun shapes. Combine the flour, parsley, seasonings thoroughly and put in a small plastic bag.

Add chicken pieces, a few at a time to flour mixture. Close bag and shake pieces to coat them.

Combine milk and egg in a small bowl. Put bread crumbs in another bowl. Dip the flour coated pieces, 1/4 at a time, in the egg/milk mixture and then roll them in the crumbs.

Place coated chicken pieces in a single layer on a large ungreased baking sheet. Bake in a 400 degree oven for 10 - 12 minutes until pieces are no longer pink and the juice runs clear.

VARIATIONS: add cayenne pepper, oregano, curry or chinese 5 spice to the flour mixture instead of tarragon and sage. These are really tasty and make a crowd-pleasing appetizer.

FREEZE: on clean baking sheet. Remove to a freezer bag.

SERVING: Remove what is needed and nuke for 30 seconds or bake at 400 for 5 minutes. SERVES: 8 (more if served as an appetizer)

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