Chicken Nuggets

So apparently growing up I was a picky eater and now it’s come full circle (and back to bite me in the A*#).  Kaden is going through a picky eating “stage” (that’s what I’m calling it because I refuse to believe this will last longer than a little while!) in which one day he will love and beg for something like blueberries and the next he will literally spit them out of his mouth like the Toca Kitchen Monsters (which if you don’t know is a fun iPad app).  It’s frustrating, especially now that he’s going to school…I’ll pack his lunch with things I think he’ll eat and he’ll come home with a full lunch box.

Anyway, I mentioned the other day my new to me blog that I am literally stalking, 100 Days of Real Food.  I started reading it because she has a huge school lunch section and I was/am desperate for ideas.  While performing my stalking I came across her recipe for Chicken Nuggets.  I figured it couldn’t hurt to try and so I did.

They were a HUGE hit!  Kaden gobbled them up and asked for more!!  I felt like I had won the Miss America pageant or the lottery or something!  Again, just like the jam, they were super easy to make.  I am looking around to see if I can find organic local chicken here but not sure if I can get that…short of picking up a live chicken from the side of the street (there are tons) which would take care of the local part but definitely not the organic part…we’ll see.

I didn’t take any photos–SORRY–but you all know what chicken nuggets look like, right??

Here’s the recipe:

From 100 Days of Real Food

INGREDIENTS

  • 1 lb local or organic boneless skinless chicken breasts
  • 1 egg
  • 1 cup whole-wheat breadcrumbs
  • ¼ cup grated parmesan cheese
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Cooking oil  (I used olive oil)

DIRECTIONS

  1. Chop the chicken into small chunks and sprinkle them with salt and pepper (if desired).
  2. Lightly beat the egg in a shallow bowl.
  3. In another shallow bowl mix together the breadcrumbs, cheese, paprika, and garlic powder with a fork.
  4. Now you are ready to bread the chicken. There is a simple technique that will make this part very easy. Make one of your hands the “wet hand” and the other one the “dry hand”. With your wet hand toss some of the chicken chunks into the egg mixture until they are coated on all sides. Then with your wet hand drop them on top of the bread crumb mixture. With your dry hand sprinkle some breadcrumbs on top of the chicken and then flip them over a few times until the pieces are coated. Put the coated pieces on a plate while you work on the rest of the chicken.
  5. Heat a thin layer of oil in a large sauté pan (a non-stick pan is recommended) over medium-low heat.
  6. Cook the chicken nuggets for several minutes on each side until they are golden brown. You want the nuggets to be cooked all the way through by the time they get brown on the outside. Cut one down the middle to make sure it is fully cooked.
  7. Transfer the nuggets to a plate lined with paper towels to help drain off any excess oil.
  8. Serve with organic ketchup or homemade honey mustard sauce (equal parts honey, mustard, and mayo). And don’t forget to freeze the leftovers!
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