Tuesday, May 20, 2008

Chicken Nuggets

This is from Jessica Seinfield's cookbook "Deceptively Delicious". A good way to sneak some veggies in!

- 1 cup breadcrumbs
- 1/2 cup flaxseed meal
- 1 Tbsp grated parmesan
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup pureed broccoli OR spinach OR sweet potato OR beets
- 1 egg, lightly beaten
- 1 lb boneless skinless chicken breast or tenders, rinsed, dried, and cut into small chunks
- 1/2 tsp salt
- nonstick cooking spray
- 1 Tbsp olive oil

1. Combine first 6 ingredients in a bowl, mix well
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 into egg mixture and then toss them into the bread crumbs 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 overcrowd the pan, and cook until crisp and golden on one side, 3-4 minutes. Then turn and cook until the chicken is cooked through, golden brown, and crisp all over (4-5 minutes longer). Serve warm.


Melissa said...

Thanks Amy- I am excited to try it!

the Chandler family said...

tired these, kids loved it, never knew I snuck in broccoli, even my broccoli-hating husband liked these :)