Monday, April 30, 2012
Healthy Homestyle Baked Chicken Nuggets
Happy Monday Slow Roasters! Monday is a new week and it represents a chance to make a fresh start to a lot of people. I am one of those people. I love Mondays, it is the first day of the week. The perfect day to start off on the right foot, start a diet, start exercising, start anything...
This is an exciting week here at TSRI. We have our Cinco de Mayo round up this Thursday. Cocktails, salsas, and the perfect Cinco de Mayo party foods! Don't forget to check back Friday for an amazing giveaway. We have reached 1,000 Facebook Fans and we would like to celebrate with an incredible giveaway to thank all our readers for the support.
Today I am so excited to share these chicken nuggets that I can't seem to cook fast enough. We have had them 3 times this week already. Chad says that these are the best chicken nuggets he has ever had and that they are addictive. They are crispy on the outside and moist and juicy on the inside. They only take 30 minutes from start to table.
I can't even tell you how they freeze, because the chance of these making it to the freezer are ZERO. I can tell you that I made 2 batches last night and we ate one and I refrigerated the other. I was able to reheat them perfectly in the oven in 10 minutes (5 minutes per side)! It was like they were fresh cooked. Perfectly crisp on the outside and tender and juicy on the inside.
These fabulous Healthy Homestyle Baked Chicken Nuggets were served with a tomato salad drizzled with balsamic vinegar and sprinkled with kosher salt and rosemary. Although Chad insists these chicken nuggets do not need a side dish.
Enjoy! I know we will.
Healthy Homestyle Baked Chicken Nuggets serves 4
16 ounces boneless skinless chicken breast, trimmed and cut into bite sized pieces
4 egg whites
2 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup Italian seasoned bread crumbs
1/2 cup Panko (Japanese-style) bread crumbs
Non-stick olive oil spray
olive oil spray (propellant free - I used my Misto)
Preheat oven to 425°. Prepare a baking sheet by lining with aluminum foil and spraying with non-stick cooking spray.
Prepare three medium sized bowls: add flour, salt and pepper in the first bowl stir to combine. Put 2 egg whites in the second bowl. Combine the panko and Italian bread crumbs in the third bowl and mix with a fork.
Place several pieces of chicken into the flour and toss to lightly coat with flour.
One piece at a time dip chicken into egg whites and then into bread crumb mixture.
Place chicken nuggets on baking sheet without letting them touch. Once the baking sheet is filled with nuggets, lightly spray with olive oil.
Bake for 8-12 minutes (until the nuggets are golden brown on the bottom side). Flip nuggets over, lightly mist with olive oil and bake for another 3-5 minutes.
Remove from oven and serve with your favorite dipping sauces.
Click here for a printable version of this recipe - The Slow Roasted Italian.com