Baked Chicken Nuggets - 3 Step Breading Method

Make your own chicken nuggets using this SUPER EASY 3 step breading method.  Give this a try and you won't be going through the drive through ever again!  Know what's in your food!

Baked Chicken Nuggets - 3 Step Breading Method

Preheat oven to 400F.  Line a sheet pan with parchment paper and set aside.  You will need 3 bowls or pie plates for each step.

1 pound boneless chicken, cut into 1" cubes

Step One:
1 cup favorite whole grain flour (whole wheat, coconut - my favorite, spelt, etc)
salt and pepper, to taste
1 T favorite dried herb or 1 t favorite ground spice (or both!)

Step Two:
2 eggs, beaten (for some heat, add a couple of drops of Tabasco)

Step Three:
1 1/2 cup chopped nuts mixture (walnuts, almonds, cashews, pecans, etc)
Salt and Pepper to taste

Note:  Could also add shredded coconut, favorite herb and/or spice used in Step One for additional flavor.  Be creative with your topping but be sure to chop the nuts finely.  A small 1-2 cup food processor works great or you could use a cutting board and chef knife.

Coat the chicken with Step One mixture, dredge through the egg mixture - Step Two, and then finally through the nut mixture, coating well - Step Three.  Place on the prepared sheet pan.

Bake for 15 minutes or until chicken is tender and cooked through.  I find that 15 minutes is sufficient and the chicken is tender and juicy with a nutty crust.

KEY:  Be creative and use the ingredients you have on hand.  Buy boneless chicken that's on sale or frozen.  If frozen, place the frozen chicken in a bowl, covered, and defrost in the refrigerator overnight.  


IDEAS:

Nuts or seeds:  Cashews, peanuts, walnuts, pecans, almonds, brazil nuts, pine nuts, sunflower seeds, pumpkin seeds, etc.

Herbs:  Oregano, basil, Italian seasoning, thyme, dill, fennel, sage

Spices:  Chat Masala, chili powder, cumin, ginger, cardamom, allspice, cinnamon, cocoa etc.

Other ingredients:  coconut, flax seeds, hemp seeds, parmesan cheese

For a touch of sweetness, drizzle with maple syrup, agave nectar or honey before or after baking.

Memorial Day! Chicken Noodle Soup

Today was a nice relaxing day!  Worked out in the yard, made tacos for lunch, traveled into the mountains in the afternoon, made homemade Chicken Noodle soup for dinner and chilling out with my family tonight.  I love days like these!

Rick and I in Idaho Springs CO

Chicken Noodle Soup

1/4 cup onions, diced
1 T grapeseed oil
6 cups chicken stock
1/2 cup white wine, Chardonnay
1/2 t dried thyme
pinch of nutmeg
pinch of cayenne
salt and white pepper to taste
1 pound chicken, 1" cubes
1/4 cup shredded carrots
2 handfuls of noodles
1/4 cup parsley, chopped

Saute onions in oil until translucent.  Add chicken stock and white wine and bring to a low simmer.  Add  thyme, nutmeg, cayenne, S&P and chicken.  Simmer until chicken is cooked through.  Add carrots and noodles.  Cook until noodles are done.  Add parsley just before serving.

Serves 6

Kale Salad

Kale Salad w/Coconut Chicken

Tonight I made the Kale Salad from Heidi Swanson's new cookbook "Super Natural Every Day".  I HIGHLY recommend this recipe.  I added toasted walnuts and coconut chicken for a complete meal but it's totally optional.  

I was testing out this recipe for our graduation.  We're making about 10 hors d'oeuvres and thought we would stuff mushrooms with this salad and top it with a little parmesan cheese.  Broiled to perfection!

Did you know that Kale is one of the most nutrient dense veggies on the planet!  Check out this web site for more details...

http://whfoods.org/genpage.php?tname=foodspice&dbid=38