BAKED CHICKEN NUGGETS
Easy and delicious. A great alternative to fast food. I found the original recipe here, then tweaked it based on what was on hand.
Ingredients:
2 slices whole wheat bread (or use 1 cup commercial Italian bread crumbs and omit the herb blend)
1 tsp. Italian herb blend (or another herb blend)
½ cup grated Parmesan cheese
3 skinless, boneless chicken breasts
½ cup butter, melted (next time, I’ll try extra virgin olive oil)
Directions:
Preheat oven to 400 degrees. Spray baking sheet with cooking spray.
Toast the bread and process into crumbs using a food processor or Magic Bullet. Blend Italian herb blend and Parmesan cheese with the bread crumbs. Place this mixture into a 1-quart storage bag.
Cut chicken into bite-sized pieces, about ½ inch cubes. Stir into melted butter. Add to bag with the bread crumb mixture. Close the bag and shake until chicken is coated. Spread chicken pieces in a single layer onto baking sheet. Bake for 15-20 minutes, until chicken is cooked.
OVEN FRIES
Easy to make!
Ingredients:
Red or white potatoes – allow 1 or 2 potatoes for each person
Extra virgin olive oil (EVOO)
Commercial herb blend (you can use salt instead, but the herb blends add flavor without the sodium; of course, you can also make your own blend)
Directions:
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
Wash the potatoes and cut into “shoestrings,” the length of the potato and ¼ inch on the sides. Place into a bowl. Add a splash of EVOO and a teaspoon or so of herb blend. Toss well. Spread out onto the baking sheet in a single layer. Bake for 30-45 minutes, stirring occasionally, until potatoes are cooked.
