Monday, May 23, 2011

Healthy Baked Chicken Nuggets

Only a week left in this house. I'm trying to get rid of all the food I have left. Last week, I was craving anything fried, so I really wanted some fries and chicken tenders. I saw the recipe for these baked chicken nuggets and thought it was the perfect way to get rid of the frozen chicken breasts I still had in the freezer. It also satisfied my craving. I know it's not fried, but it's more healthful so I didn't feel guilty eating it and serving it to my friends. Plus, I was feeling particularly lazy and ended up buying frozen french fries and waffle fries instead of making them myself since I couldn't serve just chicken nuggets. Don't worry. I made some Roasted Broccoli as another side dish.

Healthy Baked Chicken Nuggets Healthy Baked Chicken Nuggets

My nuggets did not turn out as brown and crispy as I would have liked. Maybe I should have left them in the oven a little longer, but the breading was still really yummy. We already had plain breadcrumbs in the house, so I didn't want to buy a whole container of Italian breadcrumbs. Instead, I made some of my own by mixing in herbs and spices. I also didn't have panko on hand, so I replaced that with plain breadcrumbs.

Healthy Baked Chicken Nuggets

I'm doing a pretty good job on getting rid of my food. I still had to buy some basics such as bread and milk, but otherwise, the freezer and fridge is gradually being emptied. It's weird to see our fridge with space! Usually it's so crowded with five people's worth of food.

Healthy Baked Chicken Nuggets
From Gina's Weight Watcher Recipes

- 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
- Salt and pepper to taste
- 2 tsp olive oil
- 6 tbsp whole wheat Italian seasoned breadcrumbs or homemade
- 2 tbsp panko
- 2 tbsp grated parmesan cheese
- Olive oil spray (I used my Misto)

1. Preheat oven to 425F. Spray a baking sheet with olive oil spray.
2. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 to 10 minutes. Turn over then cook another 4 to 5 minutes or until cooked though.

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