Ingredients
Homemade Chicken Nuggets
1 cup of whole wheat (or homemade from leftovers from making bread) breadcrumbs.
1/4 cup golden or regular flax seed meal (freshly ground if possible)
1/2 cup sweet potato puree (bake a sweet potatoe for an hour at 400 degrees, then puree)
1 Tablespoon of Bragg’s amino (or any organic/healthy soy sauce version you like)
1 large egg, lightly beaten (free range if you have access to them) Use only 1 egg white, if you prefer.
1/4 cup shredded unsweetened coconut
Directions:
~Preheat oven to 350 degrees F ~
1. Cut chicken breast into chicken nugget sized pieces with a sharp knife.
2. In a bowl, mix together the breadcrumbs and the flaxseed meal. Set aside.
3. In a second bowl, combine the sweet potato, soy sauce, egg and coconut and mix together.
4. Take chicken pieces, first dipped into the wet mixture, then roll them into the dry mix. Place on an oiled sheet for the oven.
5. Bake for approximately 16-20 minutes. Cut the largest piece on the tray in half to see if they are done.
~For our family of 6, I used 8 chicken breasts. That fed us all supper one night, and then 5 of us brought them for a cold lunch the next day to our homeschool co-op.
Our family could not taste the sweet potato at all, so if you are not lovers of them, that’s okay! You still get all the benefits without that flavor coming through. The coconut gives just a bit of crunchy sweetness, not an overwhelming coconut flavor. I have a friend who used cauliflower puree here instead of sweet potato. Really, your imagination could go crazy here, and you could use a different wet or dry ingredients each time. I hope your family enjoys these yummy nuggets.
Enjoy!!!
