Deceptively Delicious Chicken Nuggets With Veggie Puree Food

DECEPTIVELY DELICIOUS CHICKEN NUGGETS (WITH VEGGIE PUREE)

Deceptively Delicious Chicken Nuggets (With Veggie Puree) image

I saw this on Oprah - I haven't tried them yet, but I was intrigued and wanted to save it here. From the book "Deceptively Delicious" by Jessica Seinfeld Preparation time does not include puree making time.

Provided by Karen in MA

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup whole wheat breadcrumbs (or panko)
1/2 cup flax seed meal
1 tablespoon grated parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup sweet potatoes or 1 cup beet, puree
1 large egg, lightly beaten
1 lb boneless skinless chicken breasts or 1 lb chicken tenders, rinsed, dried and cut into small chunks
1/2 teaspoon salt
nonstick cooking spray
1 tablespoon olive oil

Steps:

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.
In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.
Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.
Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

TOFU NUGGETS

Tofu Nuggets image

This is from Jessica Seinfeld's Deceptively Delicious. She says the taste fools her kids into thinking they are eating fried cheese or chicken nuggets. I haven't tried this, but am posting recipes from the book upon request.

Provided by gourmetmomma

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup whole wheat bread crumbs
1 tablespoon flax seed meal
1 tablespoon grated parmesan cheese
1/2 teaspoon paprika
1 cup pureed spinach or 1 cup pureed green peas
1 egg, lightly beaten
14 ounces extra firm tofu
1/2 teaspoon salt
nonstick cooking spray
1 tablespoon olive oil

Steps:

Combine the breadcrumbs, flaxseed meal, parmesean, and paprika in a small bowl.
Mix the vegetable puree and egg together in a flat bowl.
Slice or cube the tofu into bite sized pieces. You can use any shape you want, including cookie cutters. Sprinkle the tofu with the salt.
Dip the tofu into the egg mixture, then roll in the breadcrumbs until the tofu is completed coated and you can't see the puree.
Spray a large nonstick pan with cooking spray, heat the pan, then add the oil.
Cook the tofu over medium heat 3-4 minutes to a side, being careful not to overbrown. Cook until the coating is crisp and golden on all sides.
Note: the recipe for chicken nuggets is almost identical, but calls for using broccoli, spinach, sweet potato, or beet puree.

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