Chicken
"Fingers" with Honey Mustard; Yogurt Bites;
Cheese Cubes; Christmas
Gingerbread Cookie
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Here the ingredients are prepped and
ready to go.
Whenever I purchase
boneless, skinless chicken breasts,
I always set aside the “tenders” for the
freezer.
It’s not long before I have
what I need to make this dish or a stir-fry.
|
Recipe from 100 Days of Real Food
Husband-Tested
in Alice’s Kitchen
Makes 4
servings
Instead of heading to the fast food
joint or the freezer section of the supermarket for chicken nuggets, make your
own. They are very easy to make and
taste MUCH better than the others. They
are yummy whether they are hot or cold.
Make a big batch and have them ready to pack in your lunchbox.
1-pound boneless, skinless chicken breasts (You can also use chicken breast tenders.)
Kosher
salt, to taste
Freshly
ground pepper, to taste
1 large egg
1 cup
whole-wheat breadcrumbs
¼ cup freshly grated Parmesan cheese
½ teaspoon
paprika
½ garlic
powder
Olive oil
Sydney’s Honey Mustard Sauce for dipping (Optional)
Cut the
chicken into 1½-inch chunks and season with salt and pepper.
Lightly
beat the egg in a shallow bowl. In
another shallow bowl, combine the breadcrumbs, cheese, paprika, and garlic
powder and mix with a fork. Set aside a large clean plate for the prepared
chicken pieces.
Dip the chicken nuggets (or fingers) in the egg to coat. Then, dip the nuggets into the breadcrumb
mixture, turning a few times to coat well.
Place the coated chicken pieces on a clean plate while you bread the
rest of the chicken.
Heat a thin
layer of oil in a large non-stick sauté pan over medium-low heat. (I
tried doing this in a regular skillet, but the coating kept coming off. The non-stick skillet worked great!) Add
the chicken nuggets to the pan in batches and cook until they are golden brown
on both sides and cooked all the way through, 5 or 6 minutes on each side. Cut a nugget down the middle to make sure it
is fully cooked (no longer pink inside.)
Transfer
the nuggets to a plate lined with a paper towel to absorb any excess oil. Serve warm with Sydney’s Honey Mustard Sauce and refrigerate or freeze the
leftovers.
Sydney’s Honey Mustard Sauce
¼ cup honey
¼ cup
yellow mustard
Mix the
ingredients in a small bowl and refrigerate.
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