Kid friendly healthier baked chicken nugget for lunch time or weeknight meals. Done in 25 minutes. No mystery ingredient to go into the kiddies with these. You know what is in these nuggets. (You might say pediatrician recommended.)
I wanted a health kiddie meal that their mother (or father or whoever) could do over and over. For the mother, I wanted a simple cook that used ingredients that can always be on hand, have minimal prep and cook quickly. For the kids, it must taste great.
I started with skinless boneless chicken breast and cut them into nuggets. I used egg whites as the base and then bread crumbs with Parmesan. A lot of taste there.
Really that good.
Notes: Use whatever bread crumbs you have. Some Panko will add some extra crunch. Flavored bread crumbs, of course, will add some special flavor. I suggest about 1/3 Panko and 2/3 regular flavored crumbs. Making your own bread crumbs would also be a good option.
Preheat oven to 375 convection (400 regular).
Prep a baking tray. I always line with foil for clean-up. A rack will make the nuggets crispy all around. And then a good spray of PAM.
Pat dry and trim two medium skinless boneless chicken breast (about 1 pound). Cut the breasts into nuggets about 1 1/2 inches. I got 6-7 nuggets out of each breast.
Whip two egg whites or one egg in a shallow pan or bowl.
In a second shallow pan, mix 8 T total of bread crumbs with 2 T grated Parmesan cheese. Salt and pepper to taste. I used 1/2 t salt and 1/4 t pepper.
Breadcrumb note: use what you have but 1/4 to 1/2 being Panko will add some texture and crispy taste. Also, I like some Italian flavoring but your choice.
Put the chicken in the egg mixture and stir to coat.
Move the nuggets individually to the bread crumb mixture and coat well and place on the rack. You could use a large baggie here and shake them in the bread crumbs instead.
Give them a light spray of PAM to prevent them from drying too much in the oven.
Bake until golden brown and the thickest is 165 temp about 15 minutes
July 3, 2016