These chicken nuggets have a hidden broccoli coating. My kids have no idea it exists and they gobble them right up.
I love them because I can get the boys to eat something good for them without a war.
Without gagging and vomiting.
Without tears and frustration.
And that makes for a much better day.
This is my modified version of her recipe.
The nuggets freeze beautifully. To reheat, place frozen (cooked) nuggets on a baking sheet and bake at 350 for about 5-6 minutes, until sizzling.
Sneaky Chicken Nuggets
2 cups plain breadcrumbs
2 tablespoons grated Parmesan
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 cup broccoli or spinach or sweet potato or beet puree*
1 large egg, lightly beaten
1 pound chicken breast or chicken tenders, rinsed, dried, and cut into small, uniform chunks
1/2 teaspoon salt
1. In a bowl, combine the breadcrumbs, Parmesan, paprika, garlic, and onion powder. Pour onto large plate.
2. In a second bowl, mix the vegetable puree and egg with a fork. Set the bowl next to the breadcrumb mixture.
3. Preheat oven to 350. Line several baking sheets with parchment paper. Set the baking sheets next to the breadcrumb mixture, making a little assembly line on your counter.
4. Sprinkle the chicken chunks with the salt. Dip the chicken into the egg mixture and then toss them in the breadcrumbs until completely coated. Place the chicken nuggets on the parchment paper (without letting them touch). (This step is rather messy. Just make sure the kids are occupied for about 5 minutes so that you don't have to fling your messy hands around during this step.)
5. Bake for 12 minutes. (Cut into a piece to check it's cooked through.) Serve warm.
*For this recipe, I used broccoli puree. I steamed the florets from several crowns of broccoli and then put them in the food processor and added a little of the water I used while steaming, processing just until smooth. You can also use a blender.