This chicken nugget meal was unbelievable! You have to get a bit messy, but man is it worth it! Super moist and full of flavor. I made some honey mustard to go with it.
- 1 cup breadcrumbs
- 1/2 cup flaxseed meal
- 1 tablespoon grated parmesan
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup broccoli, spinach, sweet potato, or beet puree
- 1 large egg, lightly beaten
- 1 lb boneless, skinless chicken breasts (I used chicken tender strips), cut into small chunks
- 1/2 tsp salt
- nonstick cooking spray
- 1 tablespoon olive oil
1. In a bowl, combine the breadcrumbs, flaxseed meal, parmesan, paprika, garlic and onion powder. Spread on paper or foil.
2. In a shallow bowl, mix the veggie puree and egg with a fork and set the bowl next to the breadcrumbs.
3. Sprinkle the chicken with salt. Dip the chunks in the egg mixture and then toss in the breadcrumbs until completely coated.
4. Coat large nonstick skillet with cooking spray and set over med high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan. Cook until crisp and golden on one side, 3-4 min. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 - 5 min longer. Serve warm.
No comments:
Post a Comment