Source: Parents Magazine

Gallery

Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove any unpopped popcorn kernels. Put the popcorn in a food processor; cover and pulse until coarsely ground. Place the popcorn in a shallow dish and add thyme, salt, and pepper.

    Advertisement
  • Place the egg in another shallow dish; add 1 tablespoon water and beat lightly with a fork. Place flour in another shallow dish.

  • Dredge the chicken in the flour to coat, shaking off excess. Dip the chicken in the egg mixture, then in the popcorn mixture to coat.

  • Put the butter and oil in a large skillet over medium-high heat. Add chicken and cook 10 to 12 minutes or until chicken is cooked through (170°), turning occasionally to brown evenly. Reduce to medium heat if necessary. Serve with lemon wedges.

Nutrition Facts

249 calories; fat 9g; cholesterol 126mg; saturated fat 3g; carbohydrates 12g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 1g; protein 30g; vitamin a 194.4IU; vitamin c 23mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 13mg; vitamin b6 0.7mg; folate 24.2mcg; vitamin b12 0.6mcg; sodium 238mg; potassium 377mg; calcium 40.4mg; iron 1.8mg.
Advertisement