chicken nugs

28 Mar

i feel like this happens a lot has happened twice, so far. i go MIA and then come back with two recipes back to back. check out my SFV protein frappuccino here! i wouldn’t technically call this a recipe. or maybe you could. or maybe i’m just tooting my own horn. but i’m okay with that because these chicken nuggets were BOMB.

first, a quick note on life. we’re still in the process of finding out the loan amount and getting everything to fit into our budget. i’m a ball of anxiety. therefore, i’m eating carbs, carbs, and more carbs like its my job. even though i am acknowledging what i’m doing I CAN’T STOP. i’m SUCH an emotional eater and i feel like everything right now is just too much. i need to snap out of this binge. i’m right back at my highest weight right now, not that i know the exact number.. i’m too afraid to step on the scale. anyways.. back to this guilt free DELICIOUS recipe!

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*this is two batches, since i was cooking for quite a few

homemade guilt-free chicken nugs!

prep time: 10 mins cook time: 15-20 mins

(makes 4 servings. 1 serving = about 8 nugs)

stats/serving: 208 cals, 8 carbs, 4 fat, 31 protein.

ingredients*:

  • 1 package of boneless, skinless chicken tenders
  • ~1/4 cup of whole wheat italian breadcrumbs
  • ~1/8 cup of whole wheat flour
  • ~1/4 cup of parmesan cheese
  • ~1/2 cup of egg whites

*i didn’t really measure here, so these are just approximations, but a little went a long way!

instructions:

  1. pre-heat oven to 400*
  2. prep your chicken. my package had 8 tenders, and i cut each piece into about 4-5 smaller pieces to give me a good ‘nugget’ size.
  3. combine ww flour, ww breadcrumbs, and cheese into a shallow bowl and mix.
  4. put egg whites into a separate shallow bowl.
  5. coat nuggets in egg white mixture and then breadcrumb mixture until completely covered and place onto a wire rack coated with cooking spray.*
  6. once all chicken is coated and positioned on wire rack, place in the oven for about 15-20 mins. (mine took about ~16 mins. i wasn’t really watching the clock and didn’t set a timer)
  7. once all nuggets are cooked through (165*), remove from over and let cool for about 3-5 mins.
  8. ENJOY!

*how much of the breadcrumb mixture you will need depends on how ‘coated’ you want your nuggets. i used a wire rack in this case because i find the chicken cooks more even without having to flip and risk losing any breading!

they were a hit! i served them with a squash/zuchinni/potato/tomato bake and annie’s ww mac’n’cheese. these would def be very kid friendly! yogi was pleading for some, but we said it would spoil his kibble 🙂

Q: what was your last dish you created that made you toot your own horn?

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