Recipe by Karen in MA
I saw this on Oprah - I haven't tried them yet, but I was intrigued and wanted to save it here. From the book "Deceptively Delicious" by Jessica Seinfeld Preparation time does not include puree making time.
Top Review by Setvic
What a hoax! It took me all morning to cook this, for lunch, by the time I cut up the broccoli, steamed it, pureed it and stored it. Then quick picked up the kids from camp. Then got everything out to actually make the nuggets. It was VERY hard to get the broccoli mixture to stick to the chicken. and my kids new right away there was something green in there. One ate it but she'd eat the broccoli anyway, the other took one bite and said NO WAY! We also had another child here for a play date, who normally eats quite well, she ate one and wouldn't take another. She sais it was "alright". All in all I'll put up the fight to eat the real thing rather than go through the effort to make such a big mess in the kitchen for no gain.
- 1 cup whole wheat breadcrumbs (or panko)
- 1⁄2 cup flax seed meal
- 1 tablespoon grated parmesan cheese
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1 cup broccoli or 1 cup spinach or 1 cup sweet potatoes or 1 cup beet, puree
- 1 large egg, lightly beaten
- 1 lb boneless skinless chicken breasts or 1 lb chicken tenders, rinsed, dried and cut into small chunks
- 1⁄2 teaspoon salt
- nonstick cooking spray
- 1 tablespoon olive oil
Directions See How It's Made
- In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.
- In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
- Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
- Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.
- Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.
- Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.