We ate chicken nuggets for dinner tonight, and they were soooo good! I thought I would post somewhat of recipe for those of you interested.
3 chicken breasts cut up into nugget size and coated in a mixture of thyme (about 1 tsp.), Parsley (about 2 tsp.) and honey mustard (about 1/2 to 3/4 cup). Then in a ziploc bag, combine about 1 cup of panko whole wheat breadcrumbs, paprika (about 1 tsp.) and some salt and pepper. throw chicken pieces in and shake up. Cook at 400 for about 10 minutes and flip. Cook until done. It really depends on how big your nuggets are. We loved it and it was an allergy friendly, healthy version of chicken nuggets that my kids always want. I will try some ground flaxseed or wheat germ in the breadcrumb mixture next time just to add a little more to it. I served it with steamed asparagus, which my kids and I love and Will refuses to eat. The great thing about this recipe is that you can cut up and put in the honey mustard mixture whenever you have time and just do the breadcrumbs when you are ready to cook dinner. I am always excited to find a dinner that I can do that with. My kids always turn into beasts around 4:30 every single day and it makes cooking dinner so hard. Anyway, one more recipe for my cookbook!
2 months ago




