3 cups Corn Chex® cereal
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons margarine or butter, melted
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1x1-inch pieces

Heat oven to 400°. Line cookie sheet with aluminum foil. Crush cereal. Mix cereal, cheese, salt, seasoned salt, paprika and garlic powder in medium bowl; set aside. Stir together margarine and milk. Dip chicken into margarine mixture; roll in cereal mixture to coat evenly. Arrange on cookie sheet. Bake 9 minutes; turn nuggets over.

Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center. Serve with sweet and sour or barbecue sauce, if desired.

Makes about 25 nuggets

Nutritional Info per 1 nugget: 60 calories (25 calories from fat); 2.5 g fat (1 g saturated); 10 mg cholesterol; 170 mg sodium; 3 g carbohydrate (0 g fiber); 5 g protein

High Altitude (3500-6500ft): After turning, bake 8-10 min. longer.

This recipe displayed with permission from General Mills, Inc.