(These nuggets may be green from the spinache we used but they were fantastic. Everyone agreed to try them on their kids for St. Patricks day!)1 - 1 1/2 lb. Chicken Breasts, cubed
1/2 C. Flour
1 C. Milk or blended veggies
1/2 C. Flour
1 C. Milk or blended veggies
(spinache, sweet potatoes, broccolli, carrots - We did 1/2 C. Milk and 1/2 C. spinache)
1 Egg
2 C. Bread Crumbs, Panko, or cracker crumbs (try goldfish, ritz, wheat thins)
Your favorite seasoning (try cajun creole, italian seasoning, garlic)
Cube chicken, salt and pepper then place in tupperware with flour. Shake to evenly coat all chicken. Next, mix the egg with the milk or veggies. In a ziplock bag mix bread crumbs and seasoning. Dip chicken peices in egg mixture then place in bag. Once all chicken is dipped seal bag and shake to coat each peice evenly. Spread onto cookie sheet. Lightly spray with olive oil if you want a bit of a crunchy breading. Bake at 400 for 15 minutes until juices run clear.
1 Egg
2 C. Bread Crumbs, Panko, or cracker crumbs (try goldfish, ritz, wheat thins)
Your favorite seasoning (try cajun creole, italian seasoning, garlic)
Cube chicken, salt and pepper then place in tupperware with flour. Shake to evenly coat all chicken. Next, mix the egg with the milk or veggies. In a ziplock bag mix bread crumbs and seasoning. Dip chicken peices in egg mixture then place in bag. Once all chicken is dipped seal bag and shake to coat each peice evenly. Spread onto cookie sheet. Lightly spray with olive oil if you want a bit of a crunchy breading. Bake at 400 for 15 minutes until juices run clear.
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