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Baked Chicken Nuggets
(11)
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Preparation
15 min
Cooking
15 min
Servings
4
Nut-free
Lactose-free
Dairy-free
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Nutrition Facts
Categories
Ingredients
Chicken Nuggets
2 boneless, skinless chicken breast halves, cubed
2 boneless, skinless chicken thighs, cubed
1 green onion, finely chopped
1/2 cup (75 g) unbleached all-purpose flour
1 tsp turmeric
1 tsp paprika
2 eggs
3/4 cup (95 g) breadcrumbs
2 tbsp (30 ml) olive oil
Sweet and Sour Apricot Sauce
⅓ cup (75 ml) low sugar apricot jam
2 tsp (10 ml) soy sauce
1 tsp (5 ml) rice vinegar
1 tsp grated ginger
1 orange, zest finely grated
Barbecue Sauce
1/2 cup (125 ml) ketchup
1 tbsp brown sugar
1 tbsp (15 ml) balsamic vinegar
1 green onion (white part only), finely chopped
A few drops of Tabasco-style sauce
Preparation
Chicken Nuggets
With the rack in the middle position, preheat the oven to 425°F (220°C).
In a food processor, coarsely chop the chicken with the green onion. Season with salt and pepper.
Using a 1-tablespoon (15 ml) ice cream scoop, form the mixture into balls. With lightly oiled hands, finish shaping them into nuggets.
In a shallow bowl, mix the flour with turmeric and paprika. In a second shallow bowl, lightly beat the eggs. In a third shallow bowl, place the breadcrumbs. Add the oil and mix well.
Dredge the nuggets in the flour, shaking off any excess. Next, dip the nuggets in the beaten egg, letting any excess drip off. Coat them nuggets with the breadcrumbs. Place on a nonstick baking sheet or one covered in parchment paper.
Bake for 15 minutes, turning them over halfway through. Serve with the accompanying sauces.
Sweet and Sour Apricot Sauce
In a small bowl, combine all the ingredients. Heat in the microwave oven, just long enough to melt the jam.
Barbecue Sauce
In another small bowl, combine all the ingredients.
Personal Note