Chicken Nuggets with Honey Mustard Sauce

Renal Recipe-Chicken Nuggets and Honey Mustard

Servings: 12
Serving Size: 3 nuggets with 1 tablespoon sauce.

Ingredients
1 pound boneless chicken breast cut into 36 bite-sized pieces
1 tablespoon Dijon mustard
1/2 cup mayonnaise
1/3 cup honey
2 teaspoons Worcestershire sauce
1 egg, beaten
2 tablespoons liquid nondairy creamer
3 cups finely crushed low sodium cornflakes
Nonstick cooking spray

Directions
1. Stir mustard, mayonnaise, honey, and Worcestershire sauce together in a
small bowl. Chill sauce until nuggets are cooked, then serve as a dipping
sauce.
2. Preheat oven to 400°F.
3. Combine egg and nondairy creamer in a small bowl. Crush cornflakes and
pour crumbs into a large zip-lock bag.
4. Dip chicken pieces in egg mixture, then shake in zip-lock bag to coat with
cornflake crumbs.
5. Bake nuggets on a baking sheet sprayed with nonstick cooking spray for 15
minutes or until done.

Nutrient Information

Approximate analysis per serving:

Calories:

166 kcals

 

Sodium:

184 mg

Protein:

7 g

 

Potassium:

99 mg

Fat:

8 g

 

Calcium:

10 mg

Carbohydrates:

17 g

 

Phosphorus:

67 mg

Fiber:

0.5 g

 

Cholesterol:

38 mg

 

Recipe Disclaimer
Due to variations in ingredients, the nutritional analyses should be used as a guideline only. A renal dietitian reviews all recipes, but we cannot assure that all values are accurate. Remember to consult a renal care provider with respect to any specific questions or concerns you may have regarding proper renal nutrition or before making any changes in your renal diet.

Uploaded: 12-31-08

Web ID 416

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