Chicken Nuggets (with Broccoli or Spinach or Sweet Potato or Beet)

prep time:: 2 min
total time:: 1 hr

Makes 4 servings

Laura

Created by Jessica Seinfeld from the book Deceptively Delicious

ingredients

• 1 cup whole-wheat, white or panko (Japanese) breadcrumbs
• 1/2 cup flaxseed meal
• 1 Tbsp. grated Parmesan
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 teaspoon onion powder
• 1 cup broccoli* or spinach** or sweet potato*** or beet puree****
• 1 large egg, lightly beaten
• 1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
• 1/2 tsp. salt
• Nonstick cooking spray
• 1 Tbsp. olive oil
broccoli puree*
• 1 head broccoli
• 1 - 2 tsp. water
spinach puree**
• 1 C. baby spinach or regular spinach
• 1 - 2 tsp. water
sweet potato puree***
• 1 - 2 sweet potatoes
beet puree****
• 1 - 2 beets

directions

1
*For broccoli puree, cut into florets. Steam for 6 to 7 minutes. Florets should be tender but still bright green (if they turn an olive color, they’re over cooked). Puree in a food processor or blender for about 2 minutes. Add a few teaspoons of water if needed for a smooth, creamy texture.
2
**For spinach puree, no prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf. Steam for about 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted. Puree in a food processor or blender for about 2 minutes, until smooth and creamy.
3
***For sweet potato puree, do not peel. Cut into quarters, if steaming. Leave whole, if roasting. Steam for 40 to45 minutes. Roast at 400° for 50 to 60 minutes. Scoop out the flesh and puree in a food processor or blender for about 2 minutes, until smooth and creamy.
4
For beet puree, leave whole (trim any stems to 2 inch) and unpeeled. Wrap in aluminum foil and roast at 400° for about 1 hour (they’re done when they can be pierced with the tip of a sharp knife). After peeling, place in a food processor or blender on puree for about 2 minutes.
5
In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.
6
In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
7
Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
8
Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it’s cooked through.) Serve warm.