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Monday, April 12, 2010

Chicken Nuggets

What kid doesn't like chicken nuggets. OK, I admit it. I LOVE chicken nuggets. But the so called "all white meat chicken" found at many restaurants is a mystery. When you bite into the nugget you are often disappointed. Do you wonder where this mystery meat really came from?! It is usually warm, bite-size, and sort of white. Did you know that depending on the price, water can be a replacement for chicken to make the nugget cheaper and soybean is also often used as a chicken substitute! Well, I like to make my own nuggets. They ARE made with ALL white meat. They are juicy and MUCH healthier than these mystery nuggets.

1 pound of chicken breast, cut into 1" pieces
3 eggs (or egg beaters), whisked
salt and pepper
1/4 cup of canola oil

1 cup of Italian bread crumbs
1/4 cup of grated Parmesan cheese
1 cup of plain bread crumbs
1 package of dry hidden valley ranch seasoning packet

Dip each piece of chicken in the egg than in the breading. Allow to rest for 5 minutes. This will help the breading to "set" so it does not come off during the browning process. In a large frying pan, heat the oil over medium heat. Brown the chicken on all sides and place on a baking sheet. Bake the nuggets at 350 for 12 minutes. Once removed from oven, salt and pepper to taste while still hot. Serve with your favorite dipping sauce.

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