Chicken Dippers
Yield: about 24 nuggets

These crispy dippers make perfect lunchbox stuffers or a high-protein after school snack. Any dip will do: try Thai peanut sauce, ketchup and mayo, Asian dipping sauce, or even fruit preserves.

olive oil for brushing
2 boneless, skinless half chicken breasts
1 cup panko bread crumbs
1/4 cup whole wheat pastry flour
2 1/2 teaspoons garlic salt
1 1/2 teaspoons unrefined sugar
1/4 teaspoon black pepper
2 eggs

1. Place the oven rack in the center of the oven. Preheat the broiler to low. Brush a large sheet pan with a little olive oil.

2. Cut away the tender flap of meat from under each breast, and cut them into 1-inch pieces. Slice each breast into 1-inch strips and then slice each strip in half. You should have 10-12 small pieces for each breast.

3. In two batches, lay the pieces between two sheets of parchment paper and gently pound with a kitchen mallet or the bottom of a wine bottle to about 1/4-inch-thick.

4. Mix the panko, flour, garlic salt, sugar and pepper together on a large plate. Beat the eggs onto a separate plate.

5. Dip the chicken pieces into the panko mixture, coating all sides. Dip into the eggs, and then again into the panko until coated. Place the pieces onto the sheet pan as you go.

6. Brush the tops with a little olive oil and broil for 3 1/2 minutes, until golden.

7. Dip and eat.

©2006 Copyright Alison Anton - All rights reserved.