I love this recipe. It’s a fun food, filled with lots of healthy ingredients. The best part is I get to tell the kids we’re having chicken nuggets for dinner and they get excited about it… Unless you’re my 2-year old. Then you just stare, disappointed, at the plate and say: “That not chicken nuggets. Where my French fry?”… Oops.
I served these with roasted garlic mashed potatoes and oven roasted broccoli.
1 lbs extra lean ground chicken
1 1/4 cups onion, minced
1 cup apple, minced (or grated)
1 tsp sage
1 tsp rosemary
2 cups frozen spinach
1.5 cups panko crumbs (regular bread crumbs work just fine!)
1 tsp salt
1/2 tsp freshly ground pepper
Combine the chicken, onion, apple, spices, spinach and 3/4 to 1 cup of the breadcrumbs. (I ran the onions, apples and spices through the food processor to achieve a smoother texture but a fine dice or shredding would work fine) Shape the mixture into small nugget sized patties.
Pour the remaining bread crumbs into a shallow dish and press each patty into them to coat.
Bake at 425 for 15-20 minutes until the nuggets are cooked through. You can tell they’re cooked once they’re firm to the touch.
This recipe makes quite a few nuggets. They freeze exceptionally well.
Garlic Mashed Potatoes
1 head garlic
1/2 tsp (2 mL) extra-virgin olive oil
6 medium-sized Yukon gold potatoes
1 cup warm milk
3-4 tbsp butter, melted
1/4 tsp (1 mL) each salt and pepper
Trim off top of garlic to expose cloves. Place on small square of foil and drizzle with oil; seal package. Roast in 375°F oven or toaster oven until tender about 45 minutes. Let cool.
Meanwhile, peel and quarter potatoes. In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes; drain and return to pot.
Squeeze roasted garlic over potatoes. Add milk, butter salt and pepper; mash until smooth.