I’ve been cooking up a store lately and I have two more recipes for you guys! I made chicken nuggets and sweet potato “fries” tonight and they were all SO GOOD! Check ’em out!
Oven Baked Chicken Nuggets
4 boneless skinless chicken tenders, cubed into bitesized pieces
1/2 cup flour
2 eggs, lightly beaten
4 slices whole wheat toast
1/2 tbsp olive oil
1 tsp hot sauce (or more if you like it spicy)
Optional: low fat ranch dressing & more hot sauce
Preheat oven to 425º. Set up an assembly line with three shallow dishes. The first one will contain your flour, the second will contain your eggs, and the third will contain the breading. For the breading, create bread crumbs by grinding your toast in a food processor. Then add the oil and hot sauce and mix to combine.
To make the nuggets, dredge each piece first in the flour (knocking off any excess), then in the egg (again knocking off any excess) and finally in the bread crumbs. You will want to press the bread crumbs into the chicken to ensure a yummy, thick coating. Place each piece on a baking sheet sprayed with nonstick spray or covered with a nonstick mat like a Silpat. Bake in the oven for 5-8 minutes or until your chicken is completely cooked.
Serve with any condiment of your choice. My husband and I like buffalo ranch sauce. I make this by taking about 1/4 cup ranch and adding as much hot sauce as you like. Both Jeff and I really enjoyed these.
Sweet Potato Fries
This recipe isn’t anything new, though I did add some things to it to make it my own.
1 sweet potato, skinned and cut into small cubes
2 tsp olive oil
salt & pepper to taste
sweet n low
1/8 cup chicken broth
1 tsp maple syrup
Heat the olive oil over medium heat. Add the sweet potato and flavor with salt, pepper, sweet n low and cinnamon. Use as much or as little sweet n low and cinnamon as you like. Cook for about 20 minutes or until the potato has carmelized and starts to get soft. The middle should still be somewhat firm. Add the chicken broth and cover. Turn the heat down to medium low and continue to cook until potatoes are done. Most of the liquid, if not all of it, should have evaporated. Add the maple syrup, let warm so it gets runny, and coat the potatoes. Serve immediately.