Recipes:
# Taco Chicken Nuggets
## INGREDIENTS
4 skinless, boneless chicken breasts (4 ounces each)
¼ cup butter or margarine
1 egg
2 tablespoons water
¾ cup cornflake crumbs
1 envelope taco seasoning mix
½ cup all-purpose flour
½ cup sour cream
**SERVES 4**
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## Make Ahead
These chicken nuggets make an inexpensive hors d'oeuvre for unexpected guests. Cook a double-batch; cool and freeze half of the nuggets for up to 1 month.
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## VARIATION
Dip these golden nuggets in hot salsa for fiery Mexican fare.
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### 1
Preheat oven to 375°F. Pound chicken to ¼-inch thickness between sheets of waxed paper. Cut into bite-size pieces. Melt butter in a shallow baking sheet in the oven.
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### 2
Beat egg and water in a dish. Combine cornflake crumbs and taco seasoning mix in a plastic bag; shake to mix well.
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### 3
Coat chicken lightly with flour in a bowl. Dip into egg mixture, letting excess drain. Place in cornflake mixture; shake until completely coated.
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### 4
Arrange chicken on prepared baking sheet; do not allow nuggets to touch. Bake, turning once, for 20 minutes or until golden brown. Drain on paper towels, if necessary. Serve with sour cream.
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## Make It Quicker
• For a quick side dish of fresh potato chips, make a double-batch of cornflake mixture to coat two thinly sliced potatoes. Deep-fry the potato slices in hot oil or arrange in a single layer on a greased baking sheet and bake alongside the chicken.
