Friday, June 24, 2011

I've made chicken nuggets at home before, but ended up having to use the food processor to make them and today, out of sheer laziness, I really didn't want to take it out and have to wash it, so I decided to devise another way of doing things.  Okay, I didn't really devise it but it was a pretty good dinner and wee man loved it, so all in all it was a win.

Chicken Nuggets with Corn, Black Bean and Avocado Salad

  • 2 Chicken Breasts
  • 1/2 cup Egg Whites
  • 1.5 cup Whole Wheat Panko Crumbs
  • Salt & Pepper 
  • 1 cup Frozen Corn Kernels, thawed and drained
  • 1 can Black Beans
  • 1 Avocado, diced
  • Olive Oil
ONE: Preheat Oven to 375*.  Cut up chicken breasts into chunks.  I'm not picky, or precise - whatever works for you and your family is fine!
TWO: Set up your breading station.  Egg Whites in a bowl and panko crumbs on a plate.  Season panko with salt and pepper.
THREE: Put your chicken chunks in the egg whites and then bread with panko crumbs.
FOUR:  Heat up olive oil in a large, ovenproof pan (I used cast iron and about 2 Tbsp of oil).
FIVE:  When oil is shimmering, add chicken and cook for about 3-4 minutes or until golden brown, then cook on the other side for the same amount of time.
SIX: When nuggets are brown, put the pan in the heated oven for about 7-8 minutes.
SEVEN:  While nuggets are in the oven, add your corn kernels to a warm pan.  Saute until golden brown.  Add the black beans and cook until warm.  Stir in the diced avocado.

Enjoy!  He sure did!

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