Flavorful, Fiber-Full, Crispy Chicken Nuggets

Flavorful, Fiber-Full, Crispy Chicken Nuggets: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

High-heat cooking spray

1 1/2 cups (120 g) organic, no-added-sugar cornflakes (we like Nature’s Path)

1/4 cup (40 g) shaved Parmesan cheese

1 tablespoon (6.5 g) ground flaxseed

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon fresh-ground black pepper

1/4 teaspoon cayenne pepper, optional

1/2 teaspoon salt, divided

1 egg

1 1/2 pounds (680 g) chicken tenders or chicken breast, cut into 2-inch (5-cm) strips

Dip

1 tablespoon (20 g) no-added-sugar apricot jam (we like Polaner’s)

2 tablespoons (30 g) Dijon mustard

1/4 cup (60 g) plain low-fat yogurt

Cooking Instructions:

Preheat the oven to 400°F (200°C, or gas mark 6). Spray a baking sheet with a light coating of high-heat oil.

Combine the cornflakes, cheese, flax seed, garlic powder, onion powder, peppers, and 1/4 teaspoon of the salt in a food processor or blender, and pulse or grind until it’s crumbly. (You can also crush with a rolling pin in a gallon-size resealable bag.) Pour into a shallow bowl.

In another shallow bowl, lightly beat the egg and remaining 1/4 teaspoon salt together. Dip each tender into the egg to thoroughly coat, and then roll it in the cornflake mixture until it’s thoroughly covered.

Lay the tenders out uniformly on the prepared baking sheet and bake for about 12 minutes, or until the coating is crisp and the chicken is cooked through.

To make the dip: While the chicken is cooking, in a small bowl whisk together jam, Dijon, and yogurt and serve on the side as a dipping sauce for the warm tenders.