INGREDIENTS
- 1 cup whole wheat, white or panko bread crumbs
- 1/2 cup flaxseed meal
- 1 tbs. grated Parmesan
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 cup broccoli, spinach, sweet potato or beet purée
- 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 tbs. olive oil
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1
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Lay a large sheet of waxed paper or aluminum foil on counter. Combine first six ingredients on paper or foil, and mix well with your fingers.
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2
In shallow bowl, mix purée and egg with a fork and set bowl next to bread crumb mixture.
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3
Sprinkle chicken with salt. Dip chunks into egg mixture and toss in bread crumbs until coated.
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4
Coat a large nonstick skillet with cooking spray and heat over medium-high burner. When skillet is hot, add oil. Place chicken nuggets in 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. Turn and cook until 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. Serves 4.