Homemade Chicken Nuggets

Chicken nuggets are something we don't have very often anymore so last week I decided to make my own. My hubby had made them before, but this was my first attempt and it was easier than I anticipated.

I diced up boneless, skinless chicken breast and then prepared the coating. We have these plastic shallow plates that are perfect for dipping so I dug them out. I combined 1 egg with 1/4 cup of milk to dip the chicken in first and then thawed some frozen breadcrumbs and added Italiano Seasoning and parsley and just a pinch of salt for the coating. I followed the advise I hear on cooking shows so often and used one hand for wet dipping and the other hand for dry. I successfully dipped the chicken in both wet and dry ingredients without getting my hand all messy and clumpy. Woo hoo!

I baked the nuggets in the oven on 375 for approx. 30 minutes and they turned great. I remember when I first decided that I would make nuggets I immediately thought 'Shake n Bake' which would've been good, I'm sure. But by making it from scratch I was able to control the sodium. The breadcrumbs that I used we had made ourselves with stale bread and bits and pieces & crusts left over from Christian sandwiches for his lunch box. We toss it all into a bag and then we use our Wolfgang Puck Immersion Blender to crumb it all up into bread crumbs and then freeze them. This particular batch was white bread. I am curious to find out how the whole wheat breadcrumbs will turn out on the nuggets next time.

Comments

What is a healthy breakfast?

Ok so I have to admit that breakfast at our household during school days had been very rushed and not so healthy. I would always let Christian pick out the oh so common cereal box that we all see advertised on TV. I'd pour a heap of sugary cereal with 2% milk into a bowl and set it on the table. I've obviously been slacking and taking the easy, unhealthy way out. Breakfast is referred to as the most important meal of the day, but somehow I don't think that a bowl full of sugar is what they are talking about. Breakfast is supposed to refuel my child and help boost his brain power for a busy day at school. Recently I've been making a better attempt to start Christian's day out with a healthier meal. I am keeping on my track of incorporating more fruits and because we have a super-sized box of cornflakes in the pantry I figured we'd have to use them up first. At a closer look at the labeling though I realized that the cornflakes aren't so bad compared to...

Tortellini, Tortellini

Christian and his dad are both fans of soup. Me, not so much. I have decided to start making soup because it can be a low-cal meal and to feed my family what they like. Although I am nearing my mid-30's I only consider myself a beginner cook and made my first pot of soup just a few weeks ago. I used to think that soup was difficult, but learned quickly that chicken stock is my new best friend. Yesterday I made a tortellini soup with my trusty chicken stock, minced garlic, onion, spinach, a little potato, can of tomatoes, and tortellini with a side of mini crab balls stuffed with mixed veggies. The tortellini were Christian's favorite part of the soup, of course. Christian has always had an afterschool snack, but it was never something planned. He'd just raid the pantry when he'd get home. More lately I'm preparing snacks to be ready & waiting for him. Last night I pulled some tortellini from the remaining soup, rinsed them & put them in a container wi...

Grilled Honey Mustard Chicken

Made the below recipe for chicken tonight. It was yummy! It has been a long day and I totally forgot to take pictures of the chicken, but I wanted to post the recipe so that I wouldn't loose it. Grilled Honey Mustard Chicken Ingredients 1/4 c Dijon mustard 1/3 c Honey 2 tbs Light Mayo 1 tbs Steak Sauce 4 Chicken Breasts (4oz ea) Directions 1. Preheat the grill for medium heat. 2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. 3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Nutritional Info: Servings Per Recipe: 4 Amount per serving: Calories: 253.5, Total Fat: 3.9 g, Cholesterol: 68.4 mg, Sodium: 564.6 mg, Total Carbs: 24.4 g, Dietary F...

Healthy Family Hangout

Search This Blog