Wednesday, July 15, 2009
Homemade Chicken Nuggets/Strips
I LOVE this recipe book by Jessica Seinfield. It is full of nummy recipes with hidden ingredients like chocolate chip cookies with garbanzo beans and macaroni and cheese with pureed cauliflower. It may sound funny but don't knock it 'till you try it. It also makes you feel better about feeding this stuff to your family because you know there's some goodness in there. And the cover is cute, too!
Here is the latest recipe I tried and it went over pretty well.
Chicken Nuggets (mine turned out more like strips)
1 cup whole-wheat, white or panko (Japanese) breadcrumbs
1/2 cup flaxseed meal
1 Tbls grated parmesan
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup broccoli or spinach or sweet potato or beet puree
1 large egg, lightly beaten
1 lb boneless, skinless chicken breast or chicken tenders, rinsed, dried, and cut into small chunks
1/2 tsp salt
Nonstick cooking spray
1 Tbls olive oil
1. In a bowl, combine the breadcrumbs, flaxseed meal, parmesan, paprika, garlic, and onion powder and mix well with your fingers.
2. In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
3. Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
4. 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.
Try it and let me know what you think!