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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
What to Do
1. 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.
2. In shallow bowl, mix purée and egg with a fork and set bowl next to bread crumb mixture.
3. Sprinkle chicken with salt. Dip chunks into egg mixture and toss in bread crumbs until coated.
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
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