TO BE A KID AGAIN!

Sometimes you just want chicken nuggets. Sometimes you don't want dinner to be a total pain in the ass.
Add a salad to this recipe, or some heart-warming mashed potatoes (don't be shy with that butter and try it with a couple of sweet potatoes thrown in and coconut milk instead of cow's milk. YUM. If your kiddies are okay with that, of course. Push the limits and try not peeling the potatoes....maybe they'll go for it?) This recipe is simple and quick and doesn't use those nasty breadcrumbs from the store. Have you read the label on those things? Yikes!

CHICKEN NUGGETS:
4 boneless, skinless chicken breasts
¼ cup wheat germ
2 Tablespoons ground flaxseed
½ cup almond meal (flour)
2 teaspoons salt
½ teaspoon pepper
½ teaspoon garlic powder
½ cup water
1 egg, beaten

 

 * you can grind your own almonds and/or flax seeds, or buy it already done. Keep it in the fridge either way!

 

Preheat oven to 400. Line a baking sheet with parchment paper. Cut chicken breasts into nugget size pieces and set aside.
Combine all dry ingredients in a large container with a tight fitting lid. Shake well.
Combine water and egg in a medium bowl. Dip each piece of chicken in this and then dip into the dry mixture. Make sure each piece is well coated.
Place pieces on the baking sheet. Place in the oven and bake for 10 – 15 minutes or until golden.

Dipping sauce: 1 ½ teaspoons of honey combined with 1 Tablespoon of Dijon mustard.