Chicken Nuggets (with Broccoli or Spinach or Sweet Potato or Beet)
Serving Size: 4
I don't know any kid who doesn't like chicken nuggets. Just don't tell them what's hidden inside!
- 1 cup whole-wheat, white or panko (Japanese) breadcrumbs
- non-stick cooking spray
- 0.5 tsp salt
- 1 Pound boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
- 1 large egg, lightly beaten
- 1 cup broccoli or spinach or sweet potato or beet puree
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 1 Tbsp grated parmesan cheese
- 0.5 cup flaxseed meal
- 1 Tbsp olive oil
- In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil, and mix well with your fingers.
- In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
- Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
- Coat a large nonstick skillet with cooking spray and set over medium-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, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut into a piece to check that it's cooked through.) Serve warm.
Recipe courtesy of Jessica Seinfeld's Deceptively Delicious.
Photo courtesy of Lisa Hubbard.