Have you been watching Jamie Oliver’s Food Revolution? If not, you should definitely check it out – it is really eye opening. The last episode showed in graphic detail how chicken nuggets are made and Twitter literally exploded with people saying they will never eat a nugget again. Is there no healthy chicken nuggets recipe??
Hold on there – there’s no need to swear off of chicken nuggets forever…not when I have an easy recipe to make your own from scratch. (Hear that sound? It’s your kids breathing a sigh of relief.)
If this sounds daunting, it shouldn’t. The first time I made these it took me less than half an hour and they got a HUGE thumbs up from both Big J and the-world’s-pickiest-eater, Little J.
Preheat your oven to 450 degrees. Start off with good quality chicken breasts (I prefer organic, free-range). Cut them into cubes – about nugget sized. Cut as much or as little as you need for the meal.
Pour some whole wheat flour into a shallow pan and coat each piece completely with flour.
Next dredge each piece in the plain yogurt of your choice (again, I prefer organic. You can use low-fat, fat-free, whatever you have. Plain, unflavored yogurt adds a nice tang to the nuggets without adding any extra sugar.)
Toss the dredged cubes in whole wheat panko bread crumbs (Ian’s makes a great one!!). If you can’t find whole wheat, you can use regular panko in a pinch. For some variety, I add different seasonings to the bread crumbs each time.
Put the cubes on a greased cookie sheet and bake for 10 minutes or until crispy and the chicken is cooked through. (You can also parchment paper to avoid having to grease the sheet.)
Now, isn’t that easy-peasy??? And sooooo yummy.
If you try it, let me know what you think!
Pres. Kathy says
I will put it on my list to try! Thanks!
hharring says
Hi, I’m wondering if you’ve ever tried freezing these for baking later?
Maureen Fitzgerald says
I have! They were in the freezer for a few weeks and heated up nicely.
hharring says
I’m definitely going to try your recipe. I’m wondering though if you’ve ever tried freezing a bunch of these for baking later? Alternatively, I guess I could try baking them first and then freezing them but it seems like the flavor would be better with the first method. Any thoughts?
P.S. I am very on-board with The Food Revolution!!