Healthy Chicken Nugget Recipe
2 halved boneless/skinless chicken breasts (cut into chunks)
1 cup natural bread crumbs (you can use whole wheat breadcrumbs for a healthier option)
1 cup natural corn flakes
1 egg
Seasonings (Optional) such as cajun, mexican, italian, etc
Preheat oven to 375F. Cut the chicken breasts into small chunk sized shapes, the thinner you cut the nuggets the easier they will cook. This also makes it easier for the kids to eat. Cover and set aside in a cool place for a few minutes.
Place corn flakes in a plastic bag and crush finely using the back of your hand or a rolling pin. Combine bread crumbs and crushed corn flakes in shallow bowl and set aside. At this point you can add a little dried oregano or garlic or any other herbs you think your kids may eat to the mixture.
In a separate bowl whisk the egg lightly. Then coat each chicken nugget lightly in egg mixture, then dip into bread crumb mixture. Coat evenly. Place chicken nuggets on lightly greased baking tray. Bake at 375F for approximately 20 minutes or until chicken nuggets are golden and cooked through.
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Heat oven to 350 degrees. In a 13"x9" casserole dish, spread 1/4 of the enchilada sauce along bottom of pan. Mix Cream of Mushroom, Chiles and cooked chicken in a medium sized bowl. Once mixed, heat tortillas. Spread a few spoonfuls of mixture in tortillas, then roll up, and line up all the way across casserole dish. Once all the tortillas are in casserole dish, pour the rest of the enchilada sauce over the tortillas and top with cheddar cheese. Cover and bake for about 50 minutes. Serve warm with sour cream on top.
2 halved boneless/skinless chicken breasts (cut into chunks)
1 cup natural bread crumbs (you can use whole wheat breadcrumbs for a healthier option)
1 cup natural corn flakes
1 egg
Seasonings (Optional) such as cajun, mexican, italian, etc
Preheat oven to 375F. Cut the chicken breasts into small chunk sized shapes, the thinner you cut the nuggets the easier they will cook. This also makes it easier for the kids to eat. Cover and set aside in a cool place for a few minutes.
Place corn flakes in a plastic bag and crush finely using the back of your hand or a rolling pin. Combine bread crumbs and crushed corn flakes in shallow bowl and set aside. At this point you can add a little dried oregano or garlic or any other herbs you think your kids may eat to the mixture.
In a separate bowl whisk the egg lightly. Then coat each chicken nugget lightly in egg mixture, then dip into bread crumb mixture. Coat evenly. Place chicken nuggets on lightly greased baking tray. Bake at 375F for approximately 20 minutes or until chicken nuggets are golden and cooked through.
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Delicious Chicken Enchiladas, my way!
2 Whole boneless chicken breasts / chopped and cooked, seasoned with lots of cayenne pepper and black pepper
2 small cans diced green chiles
2 cans Cream of Mushroom Soup
8 Flour Tortillas, Warmed about 25 seconds in microwave
1 regular sized can red enchilada sauce
Sour Cream
2 cups cheddar cheese
