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Pocket Full of Nuggets

Serves: 4
Total Calories: 210

Ingredients

1 egg
1/4 cup milk
1 cup bread crumbs
1/4 cup grated Parmesan cheese
1 pound boneless, skinless chicken breast, cut bite-size
1 1/3 cups shredded lettuce
4 (6-inch) pita breads with pockets, cut in half
1/2 cup ranch dressing or barbecue sauce

Directions:

Beat egg and milk together in one bowl; combine bread crumbs and cheese in another. Dip chicken into egg mixture, then bread crumbs, patting nuggets to help crumbs stick. Bake nuggets on greased baking sheet in 400° oven 8–10 minutes till golden. Divide lettuce between pita pockets. Put 3 or 4 chicken nuggets in each half. Drizzle 2 tablespoons dressing or sauce over each serving.

Editor's Extra:
Make this simpler by using packaged frozen breaded chicken nuggets.

Nutritional Facts:

Serves: 4
Total Calories: 210
Calories from Fat: 59

This Pocket Full of Nuggets recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.


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