My husband said: "What is THAT?"
I am taking risks from time to time making new recipes. I am calling it risk because my family is not shy in letting me when I "ruin" their meal. So sometimes it is a success, sometimes it is a failure, but how will I know if I don't try? Even though I can have an idea for what my family might like, but I can get too excited with a new recipe. Like a little boy with a new fire truck toy. And it is OK.
David and Mai both loved the nuggets. I know it, they were dipping the chicken nuggets in organic ketchup and licking their fingers. The kids had those healthy baked chicken bites for lunch 2 days in the row, with great enthusiasm.
Healthy, filling and easy recipe.
Ingredients
ground chicken breast or dark meat, 1 pound
bread crumbs, 3 table spoons (I used homemade whole wheat sourdough breadcrumbs)
potatoes, 2 small
carrots, 2 small
1 table spoon olive oil (optional)
sea salt
black pepper
paprika (optional)
To coat - more bread crumbs
Method
Peel or scrab potatoes and carrots, cut to 8 pieces.
Put in small pot, cover with cold water.
Boil for 10-15 minutes, until soft when pierced with fork.
Remove from the heat, pour out the liquid.
Mash the vegetables to puree using masher or fork. Although it is tempting to use food processor to achieve homogeneous mass, don't. Potatoes contain a lot of starch and using food processor will make them into thick glue.
Let cool.
Add all the rest of the ingredients and mix through.
In a shallow plate, put bread crumbs.
Prepare large baking sheet with parchment paper. Turn oven to 395F.
With a real table spoon, scoop chicken-potato-carrot mixture.
Form nugget and coat it in bread crumbs. Place on the baking sheet. Repeat till all the mixture is done.
Bake for 10 minutes in 395 F on each side, for total 20 minutes.
You might need to adjust the time according to nuggets size. Safe internal temperature for chicken is 165F. When in doubt, use cook thermometer.
Note
To pack for lunch, I have reheated the nuggets in toaster and packed them in thermoses. 3 nuggets for Mai, 5 nuggets for David. Zero came back. Success!
Questions? Comments? Let me know what you think.
I replied: "My friend, Hila, has shared a baked chicken nuggets recipe when we had tea in Crema cafe today. I have noted to myself - it is time to do something different and new. So here it is".
My husband: "It is really good. Can you make it again?".
I am taking risks from time to time making new recipes. I am calling it risk because my family is not shy in letting me when I "ruin" their meal. So sometimes it is a success, sometimes it is a failure, but how will I know if I don't try? Even though I can have an idea for what my family might like, but I can get too excited with a new recipe. Like a little boy with a new fire truck toy. And it is OK.
David and Mai both loved the nuggets. I know it, they were dipping the chicken nuggets in organic ketchup and licking their fingers. The kids had those healthy baked chicken bites for lunch 2 days in the row, with great enthusiasm.
 |
| Baked chicken nuggets served with curry basmati rice, zucchini and shiitake mushrooms and cucumber, chicken nuggets before baking, mixture and bread crumbs in background |
Healthy, filling and easy recipe.
Ingredients
ground chicken breast or dark meat, 1 pound
bread crumbs, 3 table spoons (I used homemade whole wheat sourdough breadcrumbs)
potatoes, 2 small
carrots, 2 small
1 table spoon olive oil (optional)
sea salt
black pepper
paprika (optional)
To coat - more bread crumbs
Method
Peel or scrab potatoes and carrots, cut to 8 pieces.
Put in small pot, cover with cold water.
Boil for 10-15 minutes, until soft when pierced with fork.
Remove from the heat, pour out the liquid.
Mash the vegetables to puree using masher or fork. Although it is tempting to use food processor to achieve homogeneous mass, don't. Potatoes contain a lot of starch and using food processor will make them into thick glue.
Let cool.
Add all the rest of the ingredients and mix through.
In a shallow plate, put bread crumbs.
Prepare large baking sheet with parchment paper. Turn oven to 395F.
With a real table spoon, scoop chicken-potato-carrot mixture.
Form nugget and coat it in bread crumbs. Place on the baking sheet. Repeat till all the mixture is done.
Bake for 10 minutes in 395 F on each side, for total 20 minutes.
You might need to adjust the time according to nuggets size. Safe internal temperature for chicken is 165F. When in doubt, use cook thermometer.
Note
To pack for lunch, I have reheated the nuggets in toaster and packed them in thermoses. 3 nuggets for Mai, 5 nuggets for David. Zero came back. Success!
Questions? Comments? Let me know what you think.
That's great , Anna ! I enjoyed reading it and the pictures look yummy :-)
ReplyDeleteHila
Thank you so much, Hila!
ReplyDelete