2    Cloves garlic
1/4 c  Parsley sprigs
4 sl Whole wheat bread (stale)
1/4 c  Grated Parmesan cheese
1/2 ts Onion powder
1/2 ts Pepper
1/4 ts Salt
2 tb Chilled margarine
1 lb Boneless, skinless chicken
-breasts
1    Egg white

Line a baking sheet with foil and spray with non-stick cooking spray.

Breading: Place peeled garlic cloves in food processor or blender to finely
chop. Add parsley and process till finely chopped. Tear the bread in small
pieces and add to the processor, then add Parmesan cheese, onion powder,
pepper and salt. Pulse till bread is coarsely crumbled. Cut the margarine
into small pieces and add it to the processor. Process till the margarine
is completely incorporated. Transfer the breading to a paper or plastic
bag.

Cut the chicken into 1″ cubes. Beat the egg white in a medium bowl and add
the chicken to moisten. Drain the chicken cubes in a colander, then place
them in the bag of breading and shake until well coated.

Place the chicken on the baking sheet leaving space between each nugget and
bake at 425 degrees for 12 – 15 minutes, or until crisp.

Makes 4 servings, each 12 grams fat.