Nuggets without the Nasties

IMG_8790I recently stumbled across a great recipe from The Lunchbox Doctor called Pizza Chicken Nuggets. Intrigued? So was I. The Lunchbox Doctor is all about offering healthy recipes, with all the flavour minus the rubbish. Sounds perfect, especially for the little tummies in this house.

I’ve struggled with the idea of chicken nuggets for a while now (don’t get me wrong, I’ve eaten plenty in my time) but with all the reports telling you about the stomach-churning things they often contain {see what I mean here}, I haven’t fed them to Big Monkey for a long time and Little Monkey has never had them. So when I came across Pizza Chicken Nuggets, I decided to give them a go.

The thing I love about this recipe {in addition to the fact it doesn’t contain recycled pet food, see above link} is that its ingredients are simple  – in fact, there’s only six of them, including the chicken itself. And I can rest assured that they contain 100% chicken breast. I did a quick comparison with Birds Eye Chicken Nuggets and found they contain just 41% chicken breast and have 13 ingredients. That was enough to convince me homemade nuggets might just be the way ahead.

So here is the recipe {which you can also view here on The Lunchbox Doctor’s website), although I doubled the quantities to serve all four of us (hub included):

Ingredients (serves 4)

  • 4 x chicken breasts
  • 100g Parmesan cheese
  • 100g cornflakes, lightly crushed
  • 50g flour (recipe recommends spelt, I used plain)
  • 2 x large eggs
  • 4 x teaspoons red pesto

Method

Step 1: Pre-heat oven to 180ºC (Fan Assisted)

Step 2: Cut the chicken breast into strips

Step 3: Beat the eggs together and mix in the red pesto

Step 4: Lightly crush the cornflakes – I know, I was skeptical about cornflakes being used for nuggets too, but stay with me. I put them in a sealable freezer bag and bashed them with a rolling pin. Effective and a great stress-reliever.

Step 5: Add the cheese to the cornflakes and mix together.

Step 6: Take your chicken strips and dip them in flour to coat them.

Step 7: Next, dip the chicken into the egg/pesto mixture.

Step 8: Finally, roll the chicken strips in the cornflake/parmesan mixture and place on a baking tray.

Step 9: Pop in the oven for 20 minutes.

Step 10: Marvel at the fact you have just created chicken nuggets using cornflakes, eat and enjoy!

{You can also freeze these little bad boys once prepared, just defrost before using and cook as normal}.

IMG_8789The verdict? Delicious! Honestly, I was expecting them to be just ‘ok’, but they were really tasty. The parmesan and pesto mixture kept them moist and flavoursome, without being over-powering. Big Monkey said it was “the best tea ever”, Little Monkey munched his way through the lot whilst making “mmmm” sounds and the hub had seconds. Ok, thirds. And me? I felt smug that I had whipped up homemade Chicken Nuggets in under half an hour, knowing that every ingredient was good for them and there wasn’t a trace of pet food in sight.

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