Ingredients:
 4 Chicken breast
 1 cup Milk
 1 tablespoon Lemon juice
 Salt to taste
 Pepper to taste
 1 cup Original Rice Krispies
 ¼ cup Finely grated Parmesan cheese
 ½ bag Frozen assorted veggies (corn/lima bean/carrot) (thawed bag)
 2 Eggs
 1/2 to 1 cup Flour
 ¼ cup Extra virgin olive oil
Directions:
1.
Cut chicken breast in to cubes or strips
2.
Place chicken cubes in ziplock heavy duty bag with milk, lemon juice, salt
& pepper. Place in refrigerator until ready to use.
3.
Place Rice Krispies in blender for 1-2 minutes until fine crumbs. Place on plate. Then stir in finely grated cheese, set aside.
4.
Put thawed assorted veggies in blender with eggs, blend until smooth.
Take out and place in bowl.
5.
Place flour on a plate, mix in salt & pepper.
6.
Take chicken cubes out of bag, pat with paper towel to remove excess liquid.
7.
Then set up a breading station- flour mixture on one plate, egg mixture on one plate and rice krispy mixture on one plate.
8.
Then place the chicken cubes in flour, then in egg mixture, then in Rice
Krispy mixture. (hint- use one hand for dry ingredients & one hand for wet ingredients)
9.
Place on parchment lined sheet pan that has been lightly oiled with olive oil.
10.
Drizzle a little olive oil over the nuggets.
11.
Then bake at 400 for 15-20 minutes until golden brown.
12.
Enjoy!
Source: http://www.afarmgirlsdabbles.com/2012/10/31/baked-chicken-nuggetswith-dilly-ranch-dip-recipe/ (adapted for FLIPANY Food Demo)