Deceptively Delicious Puree 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 or spinach or sweet potato or beet puree 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
- 1 cup(s) breadcrumbs
- 1/2 cup(s) flaxseed meal
- 1 tablespoon(s) parmesan cheese
- 1/2 teaspoon(s) paprika, onion, and garlic powder
- 1 cup(s) broccoli, or spinach or sweet potato or beet puree
- 1 egg lightly beaten
- 1 pound(s) chicken breasts or tenders rinsed, dried, and cut into small chunks
- 1 tablespoon(s) olive oil
- cooking spray
- 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.
This recipe is a personal recipe added by HSoliman and has not been tested or endorsed by MyRecipes.
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