When I used to operate a home daycare, I served chicken nuggets once a week because they were such a crowd-pleaser. I bought the frozen kind that are supposedly made from all white meat, but I always felt a bit guilty because I knew there were tons of preservatives in them.
Every now and then I get a craving for them, so I decided to make my own. I saw a recipe in Cooking Light that looked simple, with only a few ingredients, and less fat than the commercial nuggets. I tweaked the recipe a bit, and came up with a crispy, tasty chicken tender that kids and grown-ups will love (although the kids might still have to drown them in ketchup or ranch).
4 skinless, boneless chicken breasts
1/2 Cup old-fashioned oats (better for you than regular bread crumbs)
2 tablespoons garlic powder
1 teaspoon chopped fresh parsley
1 teaspoon ground cumin
1/4 Cup grated parmesan cheese (this can be skipped to save on calories)
Pound the chicken down a bit and cut into strips.
Put oats, garlic powder, parsley, and grated cheese into a food processor and blend about 30 seconds--they should still be a bit coarse.
Spray both sides of chicken with the non-stick spray, then dredge in oat mixture. Put on cookie sheet coated with non-stick spray, and bake in preheated 450 degree oven for 20 minutes, turning at least once, until browned.
Enjoy with your favorite (low-cal) dipping sauce, or chop up and put on salad.
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