My family loves chicken nuggets. But what we don’t love, is the unhealthiness factor of them. I mean half the time, you don’t know what it is in the nugget or it is so fried, that you feel terrible after eating it. But not these! These are yummy!
This recipe is adapted from the book Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food by Jessica Seinfeld. Yes, wife to Jerry. This book is awesome because all of the recipes have fruit or vegetables hidden in the meal, so the kiddos don’t even know that what they are eating is actually GOOD for them As anyone with small children knows, sometimes it is a battle to get little ones to eat healthy. Kids love chicken nuggets. And parents will feel better knowing that these chicken nuggets have a healthy serving of sweet potato and that they are delicious and good for them!
- 1 cup breadcrumbs
- ½ cup flaxseed meal
- 1 TBSP grated Parmesan
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup sweet potato puree*
- 1 large egg, lightly beaten
- 1 pound boneless, skinless, chicken breast or chicken tenders, rinsed, dried, and cut into small chunks
- ½ teaspoon salt
- Non-stick cooking spray
- 1 TBSP olive oil
- In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic, and onion powder. Mix well with a spoon.
- In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
- Sprinkle the chicken chunks with salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
- Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 -4 minutes. Then turn and cook until the 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.
*To make the sweet potato puree: Roast one whole sweet potato at 400°F for 50 to 60 minutes. Once done, scoop out the flesh and puree in a food processor or blender.