Categories: Appetizers, Poultry, Cajun 
      Yield: 12 servings 
  
      1 ea Env. Onion Soup Mix *               1 ts Thyme Leaves 
    1/2 c  Plain Dry Bread Crumbs            1/4 ts Red Pepper 
  1 1/2 ts Chili Powder                        2 lb Boneless Chicken Breasts ** 
      1 ts Ground Cumin                        1 x  Oil 
  
  *    You can use onion or onion-mushroom recipe soup mix in this recipe. 
  **   Chicken breasts should be cut into 1-inch pieces. 
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  In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, 
  cumin, thyme and pepper.  Dip chicken in bread crumb mixture, coating well. 
  In large skillet, heat 1/2-inch oil and cook chicken over medium heat, 
  turning once, until done; drain on paper towels.  Serve warm and if desired 
  with assorted mustards. 
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  MICROWAVE DIRECTIONS: 
  Prepare chicken as above.  In 13 x 9-inch baking dish, arrange chicken, 
  then drizzle with 2 to 3 T oil.  Heat uncovered at High (Full Power) 6 
  minutes or until chicken is done, rearranging chicken once; drain on paper 
  towels.  Serve as above 
  Makes about 5 dozen nuggets.