I bought the Jessica Seinfeld Deceptively Delicious cookbook last winter, and am finally getting around to trying the recipes out. I made several puree’s about a month ago, that have mostly been sitting in the freezer. So today I tried out the Chicken Nuggets recipe.
Was the recipe easy to follow?
Yes! It was very easy. It took some time dipping and dredging each piece of chicken, but I must say it was about the easiest time I’ve had dredging food in egg mixture and then flour. I think it helped that the egg mixture had broccoli in it!
Did the dish taste good?
YES! It was really good. We ate them with barbecue sauce and I couldn’t even taste the broccoli, although you could see the green showing through in parts. Maria didn’t complain about it either and she didn’t have barbecue.
Would you make it again?
Yes, and I will probably experiment with making it with sweet potatoes as well.
Chicken Nuggets (with Broccoli)
1 cup whole-wheat (or white or panko (Japanese breadcrumbs))
1/2 cup flaxseed meal
1 tablespoon grated Parmesan
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup broccoli puree (or spinach or sweet potato or beet)
1 large egg , lightly beaten
1 pound boneless skinless chicken breasts or chicken tenders, rinsed, dried and cut into small chunks
1/2 teaspoon salt
Nonstick cooking spray
1 tablespoon olive oil (or as needed)
- In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.
- 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 the 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 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it’s cooked through.) Serve warm.