I love this recipe for Homemade Baked Chicken Nuggets. It is so yummy and filling. And it makes packing for school lunches so easy.
You will need:
- 1 1/2 c breadcrumbs, panko, or corn flakes
- 3 T grated Parmesan cheese
- 1 1/2 t paprika
- 1 t garlic powder
- 1 t onion flakes
- 1 c pureed butternut squash (you could probably use pureed pumpkin instead if you prefer)
- 2 large eggs
- 3 large chicken breasts or 9 tenderloins cut into nugget sizes
In one bowl combine your breadcrumbs, Parmesan, and spices. In a second bowl combine your squash puree with your eggs.
Dip the chicken into the puree mixture. Then dip them into the breadcrumb mixture. I find a combination of my fingers and a large spoon does the trick.
Spray a cooking sheet with non-stick spray and place your nuggets on the tray. Cook nuggets at 350 for 20 to 25 minutes.
Once the nuggets cool, I put 4 or 5 into each baggie and put all of the little baggies into a large freezer bag. Then when the boys are packing their lunches the night before, they just take out a baggie and move it to the fridge to be packed the next morning.