Chicken Nuggets and Sweet Potato Fries

I had intended to get this out in time for the Super Bowl, but a blizzard in our area left me with a lot of snow to deal with and little energy for much else. However they were so good I could not let the recipe go to waste, especially when my toddler was in love with them.

Chicken Nuggets
Ingredients
1 lb boneless skinless chicken breast
2 eggs beaten
3/4 cup bread crumbs
1 tablespoon onion powder
1 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon black pepper

Directions
1. Cut chicken breast into one inch strips and set aside.
2. Combine bread crumbs, onion powder, paprika, thyme, and black pepper in a medium bowl. Place two eggs in a small bowl and beat till well blended.
3. Take the chicken and dredge in the eggs and then roll in the bread crumb mixture and place in an oven at 400º F. Back for 5 minutes then turn the pieces over and bake for another 5 minutes or until cooked through.

Sweet Potato Fries
Ingredients
2 sweet potatoes
olive oil

Directions
Peel the sweet potatoes and slice them like steak fries, this will help preventing them from burning and to help get a crunchy crust. Place the strips on a baking pan and bake them in the oven at 450º for 20 minutes being sure to turn them about half way through. Be sure to let them cool for 5-6 minutes before serving.

Chicken Nuggets

What child does not like chicken nuggets? I swear it seems every child has a love affair for chicken nuggets and chicken fingers. The Recipe comes directly from Deceptively Delicious written by Jessica Seinfeld. The book is wonderfully written and packed full of recipes that hide vegetables in foods your kids will eat. Sammie loved this recipe, although I think she enjoys the ketchup more, either way we will be sure to make them again. I followed the recipe to the letter and have come to one conclusion about my cooking in a skillet, I almost always invariably set off the smoke detector. Perhaps that's why I love cooking outdoors so much, anyways this is a must for picky eating children that love chicken nuggets.

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 cup broccoli or spinach or sweet potato or beet puree
1 large egg, lightly beaten
1 pound boneless, skinless chick breast or tenders, rinsed, dried, and cut into small chunks- I found that the breading and dredge mixture easily made enough for 2 lbs of chicken
1/2 tsp sale
Nonstick cooking spray- I use olive oil cooking spray
1 tbsp olive oil

1. 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

2. In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

3. Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

4. 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 into a piece to check that it's cooked through.) Serve warm.