Monday, September 14, 2015

Healthy Ranch Chicken Nuggets

·         2 skinless, boneless chicken breasts sliced vertically into ¼ strips (keep semi frozen)
·         4 oz. crackers (I used Wheat Thins, but the kids found it made the recipe too sweet – next time I’ll go with Ritz crackers)
·         2 eggs
·         1 T parsley (dried)
·         1 t onion powder
·         ½ t garlic powder
·         ½ t paprika (sweet)
·         ½ t dill weed
·         ½ t chili powder
·         Pinch of cayenne pepper
·         Salt and pepper to taste
  1.  Combine all dry ingredients in a food processor and blend until well combined (should be a bread crumb like consistency).
  2. Whisk together eggs.
  3.  Using a metal cookie cutter, carefully cut semi frozen chicken into different shapes.  Do not discard the leftover pieces of chicken!
  4.  Dip the chicken shapes into the egg and dredge in the cracker/spice mixture.
  5.  Cut remaining chicken pieces into small cubes and dip in egg and cracker/spice mixture.
  6.   Place on a greased baking sheet and bake at 375 for 20-25 minutes until golden brown. 
*goes perfect with a homemade Ranch dipping sauce – use 1 C Greek non-fat yogurt or non-fat sour cream, 2 T mayo, and the spice blend used for the chicken (sans the crackers).  Enjoy!