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 ½-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards.
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.
Your Thai Shrimp-Chicken Soup is ready. Happy cooking!
Related recipes: Oriental, Soups, One dish
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes