My younger son asked if he could get dinosaur shaped chicken nuggets after he saw his friend bringing them to school for lunch. I looked at the chemicals, fat and salt in the pre-packaged kids nuggets and was appalled! I'm not sure why it's necessary to add so much crap and salt to a meal marketed to kids, but I feel we can do better than this! I decided to make them at home from scratch and discovered that I need to find a better dinosaur cutter. Mine is way too small. However, the taste was phenomenal and I feel better knowing that there isn't an extensive amount of fat, salt and chemicals.
Ingredients:
1 pound of extra lean ground chicken
4 tablespoons of my shake and bake mixture (reduce the salt in the recipe to 0.5 - 1 tsp as the rice breadcrumbs and ground chicken contain sodium)
4 tablespoons of gluten free, rice breadcrumbs
2 tablespoons of extra virgin, olive oil
1 pound of extra lean ground chicken
4 tablespoons of my shake and bake mixture (reduce the salt in the recipe to 0.5 - 1 tsp as the rice breadcrumbs and ground chicken contain sodium)
4 tablespoons of gluten free, rice breadcrumbs
2 tablespoons of extra virgin, olive oil
1) Add shake and bake mixture to ground chicken in mixing bowl and mix well.
2) Add rice breadcrumbs and mix well.
3) Add olive oil and mix well.
4) Scoop mixture with a spoon and using back of spoon smooth it out flat on a baking mat.
5) Using dinosaur shaped cutter, cut shapes out of flattened chicken mixture. My dinosaur cutter was too small and so I experimented with other cutters I had and made some nice heart shaped and rocket ship nuggets.
6) Bake for approx 10-15 mins at 425 degrees F.
7) They are done when they turn golden brown on top and on the bottom. Be careful not to over cook them.
Makes approx 55 nuggets
Calories per nugget: 27, Fat: 1.7, Carbs: 1.4, Fiber: 0.4, Sugars: 0.1, Protein: 1.7, Sodium: 53 mg
Makes approx 55 nuggets
Calories per nugget: 27, Fat: 1.7, Carbs: 1.4, Fiber: 0.4, Sugars: 0.1, Protein: 1.7, Sodium: 53 mg
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