taken from the cookbook “Deceptively Delicious” by Jessica Seinfeld
1 cup breadcrumbs
1/2 cup flaxseed meal
1 tablespoon grated parmesean
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup broccoli/ spinach/ sweet potato/ beet puree (pre-cooked vegetables of choice, pureed to mush)
1 large egg, lightly beaten
1 pound boneless chicken, cut into small boneless chunks.
1/2 teaspoon salt
nonstick cooking spray
1 tablespoon olive oil
Combine breadcrumbs, flaxseed, parmesean, paprika, garlic and onion powder in container.
In a shallow bowl, mix vegetable puree and egg with a fork and set the bowl next to breadcrumb mixture.
Sprinkle the chicken chunks with the salt. Dip the chunks in egg mixture and then toss in breadcrumbs until coated on all sides.
Coat a large skillet with cooking spray and set on medium-high heat.
Once skillet is heated, add the oil. Place nuggets in skillet in a single layer, not too close together. Cook until crisp and golden on one side, 3-4 minutes.
Flip and cook until chicken is cooked through (golden brown and crisp all over) 4-5 more minutes.
Rules for allergens:
I’m sure it won’t suffer if you leave out the cheese. Since it is an egg and puree mixture, the egg can probably also be left out.