RecipeNet "Baked Chicken Nuggets"

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. . . ROBIN'S KITCHEN

Baked Chicken Nuggets
WF*, GF*, DF, SF

Ingredients

Boneless organic chicken breasts
Eggs or egg whites, beaten
Seasoned whole grain breadcrumbs *

Directions

Make enough bread crumbs and beaten eggs to coat the amount of chicken you are using.

* Wheat or wheat-free bread can be used to make the crumbs. I find they turn out better if the bread is toasted first and then ground in a blender. Add choice of seasonings such as garlic or onion powder.

Cut chicken breasts into nugget-sized pieces. Dip in egg, then coat in bread crumbs. Place on an an oiled tray and bake at 400 F for about 16 minutes or until chicken is done. Turn nuggets over half way through the cooking time.

You can serve the nuggets with your choice of sauce such as honey-mustard, barbeque, etc., though they taste very good without any condiments at all.

Helpful Hints

When I make these I have my chicken, egg, crumbs and baking tray lined up in an assembly line. I use one hand to dip the chicken pieces into the egg and then place it on a plate of crumbs. I use my other hand to coat the chicken with crumbs and place on the baking tray. This keeps your hands from getting gummed up and keeps bread crumbs out of the egg mixture.

These nuggets can be made in large batches and frozen for quick meals later on. To cook from frozen simply preheat oven to 350 F and bake for 20 minutes. Turn nuggets over half way through the cooking time. They taste just as good from frozen as they do fresh.

From the kitchen of : Robin Russell, Webmaster

This recipe is a slightly modified version of one in Heart Smart Cooking on a Shoestring by Julie Watson. My husband and I find these much tastier than deep fried or fast food nuggets, and they are so much healthier. Hubby likes them so much he can even eat them without ketchup (and he puts ketchup on just about everything).

Recipe published: Spring, 2007

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Robin's Kitchen

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