Chicken nuggets/tenders are my favorite! My grandmother (Nonnie) used to always ask the waiter if they had chicken tenders before we ordered at any restaurant because she knew thats what I would want. All of the breading and oil is not very good though. This recipe is quick, easy, and healthy.
Garlic Herb Chicken Nuggets
Serves 4 adults and 1 baby.
- 2 chicken breasts
- 1 egg
- 1 1/2 c corn flakes, crushed
- 1 tbsp rice flour (again, I use this because I have a lot of baby rice cereal. Whatever flour you like will work fine)
- 3 garlic cloves, finely chopped
- 1 handful of parsley or an herb of your choice, chopped
Preheat oven to 350. Grease a piece of foil/parchment paper on a baking sheet (easy clean up).
Mix the crushed cereal, flour, parsley and garlic in a large bowl. Beat egg in a smaller bowl.
Cut chicken into nugget-sized pieces. You could cut them into tender-sizes but that would require more chicken, two breasts won’t go very far unless they are cut up smaller.
Dip chicken into egg and then coat with crumb mix. Place on baking sheet about 1 inch apart. Bake for about 20 minutes and serve with this really easy and tasty One Pot Wonder Tomato Basil Pasta that has been going around Facebook. Remember to use low-sodium broth (I did and it still tasted excellent despite the recipe saying not to) and no added salt if you want it baby-friendly!. 🙂