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Pecan-Crusted Chicken Nuggets

 Pecan-Crusted Chicken Nuggets
I loved chicken nuggets as a child. This baked version is healthier than the original, a great snack for kids. — Haili Carroll, Valencia, California
6 ServingsPrep/Total Time: 30 min.


  • 1-1/2 cups cornflakes
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup finely chopped pecans
  • 3 tablespoons 2% milk
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray


  • Preheat oven to 400°. Place cornflakes, parsley and garlic powder
  • in a blender; cover and pulse until finely ground. Transfer to a
  • shallow bowl; stir in bread crumbs and pecans. Place milk in another
  • shallow bowl. Sprinkle chicken with salt and pepper; dip in milk,
  • then roll in crumb mixture to coat.
  • Place on a greased baking sheet; spritz chicken with cooking spray.
  • Bake 12-16 minutes or until chicken is no longer pink, turning once
  • halfway through cooking. Yield: 6 servings.
Nutritional Facts: 3 ounces cooked chicken equals 206 calories, 9 g fat (1 g saturated fat), 63 mg cholesterol, 290 mg sodium,

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Pecan-Crusted Chicken Nuggets (continued)

Nutritional Facts: 6 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.