Instructions: Preheat oven to 425°F. Coat a baking sheet with cooking spray. Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs, cornmeal, garlic salt, salt, paprika and pepper.Dip chicken in egg substitute and then in bread crumb mixture; turn to coat. Place chicken on prepared baking sheet; coat with cooking spray. Bake for 5 minutes, flip over and bake until chicken is cooked through, about 5 minutes more.Meanwhile, to make sauce, in a small bowl, combine salsa, mayonnaise and cilantro; stir well. Yields about 6 nuggets and 2 tablespoons of sauce per serving.
Creamy Mexican Dip
Prep time: 10 min Cook time: 0 min Serves: 8
Perfect for a party. Serve with fresh vegetables as well as whole grain chips for a total crowd pleaser.
1/2 cup(s) fat free salsa, hot chipotle variety suggested
1/2 medium avocado, diced
1/3 cup(s) cilantro, fresh, chopped
1/4 cup(s) (sliced) uncooked red onion(s), chopped
1/2 tsp Durkee ground cumin, or other brand
1/2 tsp table salt, or more to taste
1/4 medium avocado, diced
1 Tbsp cilantro, fresh, chopped
1 Tbsp uncooked red onion(s), chopped
Instructions: In a medium bowl, stir together yogurt and salsa until blended; stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day..When ready to serve, transfer to a serving bowl and sprinkle with garnishes. Yields about 1/4 cup per serving.