Chicken Nuggets with Honey Mustard Dipping Sauce by Davita
1/2 cup mayonnaise
1/3 cup honey
2 teaspoons Worcestershire sauce
2 tablespoons liquid nondairy creamer
3 cups finely crushed low sodium cornflakes
1 pound boneless chicken breast, cut into 36 bite-sized pieces
nonstick cooking spray
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.