INGREDIENTS
•
MAKES 48 NUGGETS
•
8 boneless, skinless chicken breast halves, cut into nugget-size pieces (about 6 pieces
•
per breast)
•
1 cup plain yogurt or nondairy yogurt or enough olive oil to coat
•
1 cup cornmeal
•
2 cups gluten-free cornflake crumbs
•
1 teaspoon garlic salt
•
1 teaspoon onion powder
•
1 teaspoon ground pepper