3/4 cup lemon juice (fresh, not that stuff that comes in the plastic lemon!)
1/3 cup water
1 1/2 tablespoon crushed dried rosemary
1 tablespoon garlic powder
2 teaspoons Texas Bird Bath
2 teaspoons Worcestershire sauce
4 boneless chicken breasts, cubed
2 clices toasted mixed grain bread
1/2 cup chopped almonds, toasted (optional) (but they’re really good)
3 egg whites, beaten
What to do:
In a medium bowl, combine the lemon juice, water, rosemary, garlic, Texas Bird Bath, and Worcestershire sauce. Add the chicken to this marinade, make sure each piece is covered, cover tightly, and chill in the refrigerator overnight.
Toast the bread, and grind it to coarse crumbs. Stir in the almonds.
Preheat your oven to 400 degrees.
Lift the chicken from the marinade, roll in the eggs whites, and then roll in the crumb mixture. Make sure the chicken is completely coated.
Place the chicken on a greased cookie sheet and bake for 10-12 minutes. Serve hot, although my kids love these nuggets cold, too.
Serve with various Texas Pepper Jellies for dipping.
If this is for a meal, this recipe serves 4. If you’re making this recipe as a snack, it will serve more.