A healthier version of crispy chicken nuggets, these chicken tenders are coated with cornflakes and then baked. The mole dipping sauce with Abeulita and Latin spices adds a rich flavor twist!
- Nonstick cooking spray
- 1/2 cup all-purpose flour
- 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
- 1 large egg
- 1/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
- 1 1/2 cups crushed corn flakes cereal
- 1 1/2 pounds chicken tenders
- Mole Dipping Sauce (recipe follows)
PREHEAT oven to 400° F. Cover baking sheet with foil; spray with cooking spray.
PLACE flour and bouillon in shallow dish; mix well. Beat egg and evaporated milk in second shallow dish. Place corn flakes in third shallow dish; mix well.
DIP chicken in flour mixture, coating both sides. Dip in egg mixture, lightly coating both sides. Dip in corn flakes cereal mixture, coating both sides. Place chicken on baking sheet.
BAKE, turning once during baking, for 12 to 15 minutes or until golden brown and cooked through.
SERVE with Mole Dipping Sauce.
MOLE DIPPING SAUCE
1 cup water
1 tablet (90 grams) NESTLÉ ABUELITA Chocolate OR ½ cup NESTLÉ ABUELITA Granulated Chocolate Drink Mix
½ cup prepared mole sauce (such as Doña Maria)
PLACE water, Abuelita chocolate, and mole sauce in a small saucepan. Cook over medium heat, whisk constantly, for 8 to 10 minutes or until chocolate is melted and mixture is smooth. As prepared mole sauces may vary in consistency, add more water as needed to achieve the desired consistency.