Ingredients
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1⁄3 cup polenta (AKA. cornmeal)
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1⁄3 cup finely grated parmesan cheese
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2 Chicken Breasts Flatten Slightly and Cut Into Chunks
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Directions
Prep Time: 20 m | Cook Time: 30mins | Serves: 4-6
Baked Cheesy Chicken Nuggets (No Bread Coating),“This recipe is for the ever-popular chicken nugget. It uses polenta and finely grated parmesan cheese as the crumb mixture. Should serve 6 children or 4 adults.
These are great nuggets and they are gluten free! Feel free to add some spices or seasonings of your choice.”,I thought this was a very great base recipe. I used marinatedchicken breasts and cut them across the grain into 2 inch strips. I seasoned the cornmeal and parmesan with salt, cracked black pepper, onion powder and garlic powder and mixed with a fork. I then tossed the chicken strips individually into the mixture and lay them out on a sheet pan lined with parchment paper. Cooked 14 minutes total, flipped them halfway through. I really enjoyed this. I liked that I can essentially make chicken strips at home and control the ingredients. For the kid in me, I served with 2 tb ketchup mixed with 1 tsp apricot jam and 1/4 tsp vinegar. Thanks for sharing!,We didn’t LOVE these. They were OK, very bland as written. Needs some garlic & paprika for starters. I don’t think we’ll making these again.
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Steps
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1
Done
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Preheat oven to 200°C. |
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2
Done
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Flatten the chicken slightly until it is the desired thickness of your nuggets--you can use a meat mallet or your rolling pin. |
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3
Done
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Cut the chicken into nugget sized chunks. |
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4
Done
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Combine the polenta and the parmesan in a bowl. |
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5
Done
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Dip the chicken pieces into the polenta mixture and ensure they are thoroughly coated. |
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6
Done
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Place the nuggets onto a paper lined baking tray and bake for 10 minutes, or until cooked and golden. |
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7
Done
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8
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9
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10
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11
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12
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13
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14
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15
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