| I love using this simple recipe with parents and children to teach how easy and fun cooking. I'm heading off to a private in-home cooking class now to teach this recipe along with salad rolls and frozen yogurt with a 3 and 6 year-old... it's going to be fun! There is no mise en place needed, meaning nothing to prepare ahead of time, and lots of in-active time so that you can focus on a second recipe while these are cooking. Adam has a saltier version with Doritos... maybe he'll share next week ;-) |
Chicken nuggets
Makes 24
Ingredients:
2 lbs ground chicken, local, free-range or organic preferably
1 medium onion, chopped fine
2 cloves garlic, minced
Olive oil
2 egg
1 1/2 Tbsp Worcestershire
1/2 cup breadcrumbs
Extra breadcrumbs or cornflake crumbs for breading
2 tsp EACH thyme and parsley
1 tsp ground pepper
Pinch of salt
Instructions:
1. Heat 1 Tbsp olive oil in a metal pan on medium heat. Add onion and cook for 5 minutes until soft & translucent. Add garlic and cook for 2 minutes more.
2. Place chicken in a bowl and add onion & garlic, egg, Worcestershire, breadcrumbs, thyme, parsley, pepper and salt. Mix well.
3. Form into 24 balls (about 1 oz each) and flatten slightly. Place extra crumbs on a large plate and coat both sides of the nugget in crumbs.
4. Line a cookie sheet with parchment paper and place the nuggets on the sheet. Bake at 425° for 20 to 25 minutes until crispy and cooked throughout.
5. Serve with veggies & tzatziki or in a pita or wrap with salad.
Much love & good eating,
Stephanie
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