Chicken Nuggets


What You’ll Need: Serves 2
1 cup bread crumbs (2 pieces plain whole wheat bread)
Olive oil
2 tablespoons grated Parmesan or Romano cheese (not the junky stuff in the cardboard container)
1 teaspoon dried thyme
A dash of salt and cayenne pepper
Freshly ground pepper
2 tablespoons Dijon mustard ("Grey Poupon" is good.)
1 pound boneless, skinless chicken pieces; white meat (preferably naturally-raised)
What You’ll Do:

1. Preheat the oven to 375. Over a plate, roll pieces of bread between the palms of your hands until you've made a cup of very small bread crumbs. Leave the crumbs on the plate to dry out while you prepare the rest. Put a piece of heavy-duty aluminum foil onto a large baking sheet. Smear a generous amount of oil onto the foil with a paper towel.

2. Put the cheese, thyme, salt, cayenne, and pepper into a medium mixing bowl. Put the bread crumbs into the bowl and stir to mix. On a cutting board, carefully cut the chicken into two-inch long strips.

3. Put the mustard onto the empty bread crumb plate. Brush or spoon the mustard onto both sides of a piece of chicken. Dip the chicken into the bread crumb mixture so it's well covered and place on the baking sheet. Continue with the rest of the chicken.

4. Bake 25-35 minutes until the thickest piece of chicken is done in the center. The chicken should be crispy but don't overcook.
IMPORTANT: While the chicken is baking, wash all surfaces, utensils, and hands that came in contact with the raw meat.

Serve: Arrange on a platter and dip chicken into a small bowl of barbecue sauce or ketchup. Or, make a sandwich with a bun, lettuce, tomato, and mayo. Leftovers can be refrigerated for a few days.

Measuring cups, spoons
Large baking sheet, heavy-duty aluminum foil
Medium mixing bowl
Cutting board
Paring or small knife
Optional: Basting brush
By: Anne Vassal


by GL | 2/1/2016